Cut the beetroot into brunoise and marinate in white balsamic
vinegar. Create a mousse of smoked trout Ardennes mixed
with sour cream.
On the dinner plate: a spoonful of marinated beetroot topped
with a spoonful of mousse. The finish is done with a blob of
sour cream, trout eggs and a sprig of dill.
trout mousse with marinated beetroot
white balsamic vinegar
trout eggs
dill
Don't be fooled by the picture. It looks like a gigantic
mound of mousse on rocks of beetroot. In reality, it is a
small but fine snack, presented on an aperitif plate. By the
way, you can also present it as a spoonful.
taste and tradition
the fiery passion
Cut the beetroot into brunoise and marinate
in white balsamic vinegar. Create a mousse
of smoked trout Ardennes mixed with sour
cream.
On the dinner plate: a spoonful of marinated
beetroot topped with a spoonful of mousse.
The finish is done with a blob of sour cream,
trout eggs and a sprig of dill.
trout mousse with
marinated beetroot
white balsamic
vinegar
trout eggs
dill
taste and tradition
Don't be fooled by the picture. It looks like a
gigantic mound of mousse on rocks of
beetroot. In reality, it is a small but fine
snack, presented on an aperitif plate. By the
way, you can also present it as a spoonful.
the fiery passion
