Smoked trout mousse with butter pumpernickel, cress cream and smoked jelly

Ingredients

For the mousse:

• 100g smoked trout
• 200ml cream
• 5 leaves gelatine
• 100ml fish stock
• Salt, nutmeg, pepper, 2 cl white port wine

For the smoked jelly:

• 200ml clear apple juice
• 1tl smoked essence (available in well-stocked retail shops)
• 10g agartine (vegetarian jelly centre for jams)
• salt, sugar

For the butter pumpernickel:

• 100g butter
• 4 slices of pumpernickel
• 20g anchovy paste
• 1 tbsp fresh chives
• salt, pepper

For the cress cream:

• 60g cress
• 100g creme fraiche
• Salt, pepper, lemon zest and juice of one lemon

Preparation

Mix the smoked trout and the fish stock and strain through a fine sieve. Soak the gelatine in water, warm slightly and mix into the fish paste. Chill the resulting mixture on ice and fold in the semi-stiffly whipped cream. Season to taste and fill into moulds or a cocotte. Refrigerate for at least six hours and then remove from the mould or cut out dumplings with a spoon.

Bring all the ingredients to the boil for 20 seconds and pour onto a lightly oiled flat plate. Put the plate in a cool place and cut out circles from the cooled mixture.

Cream the butter with the anchovy paste, salt, pepper and chives. Now spread the butter mixture thinly on each slice of pumpernickel and cover with a second slice. Refrigerate the slices and cut into even cubes when cool.

Finely blend the cress and mix with the crème fraiche, season with salt, pepper and lemon juice and whisk lightly.