Smoked Fish Rolls

Ingredients

• 120 g smoked salmon (slices)
• 400 g smoked trout (skinless)
• 200 g crème fraîche
• 1 tbsp cream horseradish (jar)
• 1 tbsp freshly chopped basil
• 1 splash Lemon juice
• Salt
• Pepper (freshly ground)
• 1 tsp sharp mustard
• 1 tsp Honey
• 2 tbsp white balsamic vinegar
• 3 tbsp Rapeseed oil
• 1 tbsp chives rolls
• grapefruit (diced)
• red beet leaf
• crunchy stick

Instructions

1. 1.

   Line 4 small ramekins (about 150 ml each) with cling film and lay the smoked salmon slices on them.

2. 2.

   Break up the smoked trout and blend it with crème fraîche and cream horseradish. Fold in basil and season with lemon juice, salt and pepper. Fill the ramekins and cover for about 1 hour in the refrigerator.

3. 3.

   For the dressing whisk mustard with honey, balsamic vinegar and oil. Add chives and season with salt and pepper.

4. 4.

   Carefully remove the mousse from the ramekins, peel off the film and arrange on plates. Drizzle sauce around and garnish with grapefruit, red beet leaves and crunchy sticks as desired.