FO 2023 Riesling dry -unfiltered-

Ingredients

• 250 gsmoked trout fillets
• 150 gcream cheese
• 50 gsour cream
• 1 tbsplemon juice
• 1 tsphorseradish (freshly grated)
• 0,5 bunchfresh dill
• 12 piecespumpernickel rounds
• 1 tspnonpareille capers
• 1 pinchsalt
• 1 pinchblack pepper

Preparation

1. 1Carefully remove the skin from the trout fillets and flake the fish into coarse pieces.
2. 2Blend the fish with cream cheese, sour cream, lemon juice, and freshly grated horseradish in a food processor until smooth.
3. 3Rinse the fresh dill under cold water, pat dry, finely chop the sprigs, and fold into the trout mixture.
4. 4Season the mousse with a pinch of salt and freshly ground pepper, being cautious with the salt as the fish is already salty.
5. 5Arrange the pumpernickel rounds on a serving platter and top with the trout mousse using two teaspoons or a piping bag.
6. 6Garnish the finished hors d'oeuvres with a few capers and small sprigs of dill, and chill until ready to serve.