Trout Mousse

For the trout mousse, finely puree trout fillets with half of the whipped cream and then pass through a sieve.

Wash root vegetables, dice finely and mix in together with chopped dill.

Dissolve gelatin in Nolly Prat while stirring and add a little of the trout mixture. Stir until smooth and then quickly stir into the entire trout mixture.

Fold in the remaining whipped cream. Season to taste with salt and cilantro.

Pipe mousse onto plastic wrap, roll into a 4 cm diameter roll and refrigerate.

When the trout mousse has set, remove the foil and roll the mousse roll in sesame seeds.

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