Smoked Trout Mousse

Ingredients

• 150 g smoked trout fillet
• 200 g double cream cheese
• grated lemon zest
• 2 tbsp lemon juice
• 1 tbsp Crème fraîche
• salt
• cayenne pepper
• lemon slice (and herbs for garnish)

Instructions

1. 1.

   Coarsely chop the trout fillet. Combine with cream cheese, lemon zest, lemon juice and crème fraîche in a tall glass and purée with a stick blender. Season with salt and cayenne pepper. Refrigerate 1–2 hours.

2. 2.

   Scoop the mousse into two spoons and arrange on lemon slices. Garnish with herbs before serving.