Appetizer

Smoked Trout Mousse in Charred Cabbage Leaves with Crispy Pumpernickel Tuile

Name: Smoked Trout Mousse in Charred Cabbage Leaves with Crispy Pumpernickel Tuile
Prep time: 12 min
Cook time: 16 min
Total time: 28 min
Yield: 2 servings
Ingredients: 3 large outer leaves of savoy cabbage; 2 tablespoons extra-virgin olive oil, divided; Sea salt and black pepper to taste; 6 ounces hot-smoked trout fillet, skin and pin bones removed; 3 tablespoons crème fraîche; 1 teaspoon fresh horseradish, finely grated (or ½ teaspoon prepared horseradish); ½ teaspoon fresh lemon juice; 1 teaspoon fresh dill, finely chopped; 2 tablespoons pumpernickel flour; 1 tablespoon whole wheat flour; 1 tablespoon melted unsalted butter; ¼ teaspoon caraway seeds, crushed; Pinch of fleur de sel

A surprisingly elegant yet simple appetizer: earthy smoked trout whipped smooth with crème fraîche and horseradish, spooned into charred cabbage leaf cups, then crowned with a crispy, thin pumpernickel tuile. It's the kind of dish that feels surprising and memorable—very German in spirit, but refined enough for any table.

180calper serving 14gprotein 12gcarbs 9gfat 12min prep 16min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this