Trout Foam Bread with Sour Cherry Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 8 hrs 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 trout fillet (s), smoked skinless a 125 g
- 125 g tomato (s)
- 30 g olives, black
- 250 ml sweet cream
- 30 g pistachios
- 5 sheets gelatin, white
- Salt and pepper, from the mill
- Lemon juice
- Oil, for the mold
- Dill, fresher
- 300 g sour cherries, or 1 kl. Glass morello cherries
- 125 ml white wine
- sugar
- food starch
Print Recipe
Pin Recipe Instructions
- Finely chop the trout fillets.
- Scald, rinse and peel the tomatoes; Core and finely dice. Core the olives and cut into fine cubes.
- Beat the sweet cream until stiff.
- Mix everything together with the trout sauce and the pistachios.
- Fold in the soaked and dissolved gelatine and season with salt, pepper and lemon juice.
- Line a small loaf pan or porcelain pan with cling film, brush with oil, sprinkle with chopped dill (amount depending on taste). I prefer very little dill, it takes the trout taste too much. But everyone can do as he wants.
- Pour in the farce and let it set in the refrigerator (preferably overnight). Tastes better when it`s pulled through well.
- Stone the cherries, bring to the boil with sugar and white wine and thicken slightly with mixed cornstarch (should not become too firm).
- Add sugar and pepper to taste and allow to cool. Stir several times to prevent skin from forming.
- To serve, place 1 or 2 slices of trout foam bread on a plate and pour a little cherry sauce over it. Garnish with a sprig of dill and small slices of toast.
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