Trout Mousse

Ingredients for Trout Mousse

Instructions for Trout Mousse

To prepare the Trout Mousse recipe, please follow these instructions:

Pile the trout free of skins and legs. Boil the egg hard boiled.

Place the house block for gentle 8-10 minutes in plenty of cold water. Rinse and dry the lemon. Peel the skull well in a small bowl and squeeze the juice over.

Heat the wine in a saucepan and remove it from the heat. Knock the house block free of water and melt it directly into the hot wine.

Bring the trout in the blender with the boiled egg, cream fry and blend until the fish is finely ground.

Stir the cut potatoes, lemon juice and peel, as well as the homemade mixture in chopped fish meat. Season with salt and pepper.

Pour the trout in a mold or bowl and refrigerate for at least 3 hours until it is firm.

serving
Turn the trout mousse onto a dish or shape elongated buns using a spoon dipped in hot water and put them on plates.

tips:
Season the mousse on seasonal salads. Decorate with dillkvist and lemon boats, possibly. Cherry tomatoes. Server with flute to.