Savarin of Smoked Trout with Fennel Raw Food

Cut trout fillet into small pieces. Rinse leaf spinach well, blanch. Soak gelatin in cold water. Clean fennel, rinse, cut in half, cut out stalk, cut off fennel, as well as apple with peel. Cut young onion into fine rings.

Cream cheese, trout fillets, sour cream or crème fraiche and yogurt in a hand mixer form and prepare to a smooth quantity. Put quantity in a large enough bowl, add dill and diced peppers, season with salt and bell pepper, mix everything together well.

Melt squeezed gelatin at moderate temperature and fold into the quantity. Spread savarin mold with spinach leaves, put quantity in it, put in refrigerator for four to six hours.

Mix fennel, young onion and apple. Stir vinegar, oil, mango chutney and apple juice to make a marinade, season generously with salt and freshly ground pepper. Pour over fennel-apple mixture form, infuse briefly.

Serving:

Turn savarin out of mold, slice into tranches, divide evenly among plates, place raw fennel mixture next to it.

214 Kcal – 8 g fat – 23 g egg white – 10 g carbohydrates – 0, 5 bread units

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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