Summary

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

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Instructions

1. Finely chop the trout fillets.
2. Scald, rinse and peel the tomatoes; Core and finely dice. Core the olives and cut into fine cubes.
3. Beat the sweet cream until stiff.
4. Mix everything together with the trout sauce and the pistachios.
5. Fold in the soaked and dissolved gelatine and season with salt, pepper and lemon juice.
6. 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.
7. Pour in the farce and let it set in the refrigerator (preferably overnight). Tastes better when it`s pulled through well.
8. Stone the cherries, bring to the boil with sugar and white wine and thicken slightly with mixed cornstarch (should not become too firm).
9. Add sugar and pepper to taste and allow to cool. Stir several times to prevent skin from forming.
10. 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.