Gourmet Calendar
Recipe Tip June
Ingredients
White Tomato Mousse with Smoked Salmon Trout
4 filets of smoked salmon trout
approx. 15 tomatoes, fully ripe
6 leaves of gelatine
150 ml whipped cream
1 tbsp. gin
salt
1 tbsp. lemon juice
white pepper
Cayenne pepper
white sugar
4 dill sprays
1 tbsp. best quality white wine vinegar
Preparation
Slice the tomatoes finely, season with salt, pepper, vinegar, lemon juice, a pinch of sugar and Cayenne pepper and mix well. Wrap in a kitchen towel and hang this overnight in such a way that the juice can drip into a bowl. Heat the sieved-off juice and dissolve into it the soaked, crushed gelatine. Transfer to a bowl, stir in the whipped cream and season with the gin. Add salt and pepper to taste and chill for at least 4 hours.
Place one trout filet on each plate. Using a spoon dipped in hot water, spoon out a ball of mousse and place this next to the filet. Garnish with dill sprays.
Tip:
For a Champagne breakfast we recommend serving salmon caviar and blintzes with this dish.
This and other recipes are part of the new "Sacher Kochbuch" Cook Book!
