Aspic of Smoked Trout with Cucumber Mousse

Boil the Noilly Prat and let the soaked gelatine melt in it. Add the white wine and the fish stock. Season everything together with salt and pepper and cool.

Remove the skin from the fillets and perhaps cut off the sides. Rinse the leek and cut it into narrow strips about 3 cm long. Remove the skin from the carrots and the celery, cut into narrow slices and then also into 3 cm long strips.

Cook the vegetable strips one by one in boiling salted water until al dente and then rinse in iced water.

Place a casserole dish of 1 liter capacity in a container and evenly distribute ice cubes all around so that the fish stock starts to thicken more quickly when you pour it in. Now pour in a little bit of fish jelly as the first layer. Pour in some dill and some of the vegetable strips and place a layer of trout fillets on top. Now pile on top. Now repeat jelly, vegetable strips and fish fillet. Meanwhile, repeat this process until the baking dish is filled. Now put the aspic to cool for at least 3 hours.

Cucumber mousse: Peel, core and chop the cucumbers. Together with the crème fraîche, the plucked salt, dill, pepper, sugar and juice of one lemon, blend finely in a hand mixer, then strain. Soak the gelatine in cold water, squeeze it out and let it melt with a little bit of heated cucumber stock. Add to the remaining cucumber stock form and well durchr

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