This beetroot mousse looks just as good as it tastes. The trout has a sweet, salty and smoky taste in every bite. Served with a light salad, it makes a fantastic starter or small main for special occasions.
- 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
- 300 g smoked trout
- 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.