Summary

Ingredients

• 2 trout fillet (s), smoked, approx. 150 g each
• 125 g double cream cheese
• 2 tablespoon heavy cream
• 1 tablespoon lemon juice
• 2 tablespoon dill tips, finely chopped
• 250 g lettuce, acc.
• 2 shallot (s)
• 1 clove garlic
• 6 tablespoon olive oil
• 3 tablespoon vinegar (red wine vinegar)
• 1 teaspoon mustard

Print Recipe Pin Recipe

Instructions

1. Remove the skin from the trout fillets and puree them finely in the blender. Mix the double cream cheese with the cream and lemon juice until it is smooth. Then stir in the fish puree thoroughly. Season the trout mousse with salt and pepper. Fold in the finely chopped dill tips and put the mixture in the refrigerator.
2. Clean, wash, spin dry the lettuce and cut into bite-sized pieces. Peel off the shallots and the clove of garlic and chop both very finely.
3. Mix the olive oil with the red wine vinegar and mustard. Stir in the shallots and garlic. Then season the salad dressing well with salt and pepper.
4. Divide the mixed lettuce on 4 plates and drizzle with the dressing. Then cut off the lobes from the trout mousse with the help of 2 tablespoons and serve next to the salad. Garnish with dill tips if you like.