Warm smoked forel with whipped horseradish and red currant

Ingredients for Warm smoked forel with whipped horseradish and red currant

Instructions for Warm smoked forel with whipped horseradish and red currant

To prepare the Warm smoked forel with whipped horseradish and red currant recipe, please follow these instructions:

Shake the ribs and sugar together, let it soak for a few hours.

Whip the cream, taste it with lemon and herb vinegar and sugar and salt. Turn the grated horseradish in the has the desired taste.

Crack forellerne lengthwise. Remove legs and skin. Put them on staniol and warm them in the oven at 200 degrees. Keep an eye out for them. They should only have a few minutes.

Forellerne served in a batch operation with small salads around. Garnish with a little shake the ribs. Server rest in a bowl, along with cream peberroden.

Tips:
Fresh horseradish is preferable. It all can be prepared several hours ahead of time, so you only need to put forellerne in the oven, when they are to be served.