Fish Mousse

Ingredients

• 100 g heavy cream
• 200 g quark
• 100 g crème fraîche
• 5 sheets gelatin
• 1 tbsp Noilly Prat
• 2 tbsp horseradish
• 50 g smoked trout fillet (chopped)
• 50 g smoked salmon (chopped)
• Salt
• freshly ground pepper
• 1 tbsp chopped dill
• garnish
• lemon slice
• dill sprigs

Instructions

1. 1.

   Soak gelatin in cold water. Whip the cream until stiff.

2. 2.

   Blend quark, crème fraîche, horseradish and dill until smooth.

3. 3.

   Gently warm the strained gelatin with Noilly Prat in a small saucepan until dissolved. Stir in 2 tbsp of the quark mixture, then fold into the remaining mixture. Fold in fish and whipped cream, season with salt and pepper, and spoon into small molds. Chill for at least 3 hours.

4. 4.

   Before serving briefly dip the mold in hot water and release onto a plate. Garnish with dill sprigs and lemon slices.