Smoked Fish Cream

Ingredients

• 250 g smoked fish (e.g., trout or salmon)
• 1 handful spinach
• Salt
• 0.5 handful basil
• 120 g cream cheese
• 3 tbsp whipping cream
• pepper (ground)
• 1 tsp lemon juice

Instructions

1. 1.

   Remove the skin from the fish, discard roe and bones, and cut into pieces. Blanch the spinach in boiling salted water for about 1 minute. Drain, shock in cold water, then drain again. Squeeze out excess liquid and finely chop.

2. 2.

   Wash the basil, shake dry, and finely chop as well. Puree the fish with cream cheese and whipping cream. Fold in chopped basil and spinach, season the mousse with salt, pepper, and lemon juice. Serve with toasted ciabatta or grissini.