🍰 Light Fish Mousse

Name: Light Fish Mousse
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g heavy cream; 200 g quark; 100 g crème fraîche; 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; pepper from the mill; 1 tbsp chopped dill; garnish; lemon slice; dill tips

329 kcal · 30 min · 4 servings

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Ingredients

100 g heavy cream
200 g quark
100 g crème fraîche
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
pepper from the mill
1 tbsp chopped dill
garnish
lemon slice
dill tips

Instructions

1. Soak the gelatin in a bowl of cold water.
2. Whip the cream in a separate bowl until stiff.
3. Stir the quark, crème fraîche, sour cream, horseradish, and dill in a large bowl until smooth.
4. Squeeze the soaked gelatin well.
5. Slowly warm the gelatin together with Noilly Prat (an aromatic white wine) in a small pot until completely dissolved.
6. Set aside two tablespoons of the quark mixture.
7. Stir the warm gelatin mixture into the two tablespoons of quark mixture.
8. Mix this starter with the rest of the quark cream mixture.
9. Gently fold in the fish and the whipped cream into the mixture.
10. Season the mousse with salt and pepper to taste.
11. Fill the mixture into small molds.
12. Place the molds in the refrigerator for at least three hours.
13. Dip the molds briefly in hot water before serving.
14. Turn out the mousse onto plates.
15. Garnish the dish with dill tips and lemon slices.

Nutrition per serving

kcal: 329
Protein: 16 g · Fett/Fat: 26 g · Carbs: 7 g