200 g of trout or smoked salmon
30 g of butter
30 g of fresh cream
½ sheet of jelly (2 g)
extra virgin olive oil
lightly toasted sliced wholemeal bread
salt and pepper
15 g of fresh pistachios to decorate
HOW TO PREPARE
In a pan, brown the shallot with a spoonful of oil, add the jelly after soaking it for a few minutes in cold water and squeezed.
Whisk together: trout, shallot, butter and cream; adjust flavor.
With a pastry cutter cut the bread into slices and slice the very thin cucumbers. Compose the croutons with the slices of bread, then the cucumber and finally the trout mousse.
Decorate with a fresh pistachio.