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Ingredients

  • 250 boiled beetroot
  • 2 1/2 freshly grated horseradish
  • 100 g cream cheese
  • 1 pinch sugar
  • salt, pepper
  • 1.5 gelatine sheets
  • 70 ml cream
  • 25 g nuts, roughly chopped
  • 1 tbsp mustard
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • cayenne pepper
  • salad
  • 300 g smoked trout
  • dill

Instructions

  • You can already prepare the beetroot mousse a day before. Chop the beetroots, then blend until smooth. Keep a few bigger beetroot slices for later.
  • Mix beetroot with horseradish, cream cheese, sugar, salt and pepper.
  • Soak the gelatine leaves in a bowl of cold water for 5 minutes until soft. Remove from bowl and excess water. Slowly warm the gelatine to a low heat, then stir through until the gelatine has completely dissolved.
  • Stir the gelatine into the cream cheese mix.
  • Whip the cream and fold into the mixture. Chill the mousse for at least 3 hours in the fridge.
  • Heat a pan with some oil. Toss some nuts into the pan and spread them out flat. Add some mustard, honey, lemon juice, 1 tbsp water, salt and pepper. Let them sit for about 5 minutes and then toss them around. Keep stirring until they have little toasty marks on them.
  • Before serving the mousse, stir the mixture again with a whisk. Add a slice of beetroot in a steel food ring. Then place some mousse on top of that. Remove the ring, then arrange trout and salad on plate and drizzle with the dressing. Garnish with a little dill for a finishing touch.