Riesling Roter Berg Hochstadt trocken

Ingredients

• 250 gSmoked trout fillet
• 150 gCream cheese (full fat)
• 50 gSour cream
• 1 pieceGreen apple (e.g., Granny Smith)
• 1 tbspHorseradish (freshly grated)
• 1 tbspLemon juice
• 0,5 bunchChives
• 1 pinchSea salt
• 1 pinchWhite pepper
• 12 piecesPumpernickel thins

Preparation

1. 1Carefully check the trout fillets for bones, remove the skin, and flake the fish meat into very fine pieces using a fork.
2. 2Wash the apple, core it, and cut it into tiny cubes (brunoise). Immediately toss the cubes with the lemon juice to prevent browning.
3. 3In a bowl, stir the cream cheese and sour cream until smooth, then fold in the freshly grated horseradish.
4. 4Gently fold two-thirds of the apple cubes and the flaked trout into the cream until the mixture is homogeneous.
5. 5Season the mousse with sea salt and a pinch of white pepper, being careful with the salt as the smoked fish is already salty.
6. 6Finely chop the chives into thin rings.
7. 7Generously spread the trout mousse onto the pumpernickel thins or pipe it on decoratively using a piping bag.
8. 8Finally, garnish with the remaining apple cubes and chive rings, then serve immediately.