Appetizer

Pan-Fried Smoked Trout Mousse Ramekins with Charred Beetroot, Horseradish Cream & Rye Crisps

Name: Pan-Fried Smoked Trout Mousse Ramekins with Charred Beetroot, Horseradish Cream & Rye Crisps
Prep time: 18 min
Cook time: 22 min
Total time: 40 min
Yield: 4 servings
Ingredients: 200g smoked trout fillet, skinless, flaked; 100g crème fraîche; 2 large eggs; 1 tbsp fresh dill, chopped; zest of 1 small lemon; 1 tbsp lemon juice; ¼ tsp fine sea salt; ⅛ tsp white pepper; 2 medium beetroots (about 150g); 1 tbsp olive oil; 2 tbsp balsamic vinegar; ½ cup crème fraîche (for serving); 2 tsp fresh horseradish, grated, or prepared horseradish; 1 tbsp fresh dill (for horseradish cream); fleur de sel; rye crisps or thin rye bread, for serving; chives for garnish

Light, airy smoked trout mousse infused with dill and lemon, baked in small ramekins until just set, served chilled alongside roasted and charred beetroot, a dollop of horseradish-spiked crème fraîche, and crispy homemade rye crisps. Sophisticated, elegant, and unmistakably German.

276calper serving 16gprotein 9gcarbs 20gfat 18min prep 22min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this