Mousse de Truite et Caviar sur Chicorée
250 g smoked trout filet
100 ml cream
1 sheet of gelatine
+ black pepper, lemon juice
Purée the trout, stir in the cream and add a dash of lemon juice. Dissolve the gelatine in warm water and add it to the trout paste. Regrigerate the mixture until it turns thick. Place a spoon of trout mousse on a chicory leaf and garnish with caviar and black pepper.