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Smoked Trout with Horseradish Mousse, Pickled Daikon and Apple-Celery Vinaigrette
Starter

Smoked Trout with Horseradish Mousse, Pickled Daikon and Apple-Celery Vinaigrette

1 hServes 4Nutri-Score C€€€
from @johannes_gehrich3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • smoked trout fillet (skin removed, flaked into large pieces)Fish400 g
  • crème fraîche (cold)Dairy200 g
  • horseradish (freshly grated)Produce20 g
  • lemon (juiced and zested)Produce1 piece
  • daikon radish (peeled and thinly sliced)Produce300 g
  • rice vinegarPantry150 ml
  • waterOther150 ml
  • sugarPantry60 g
  • saltSpices10 g
  • apple (cut into fine julienne)Produce1 piece
  • celery stalk (cut into fine julienne)Produce2 pieces
  • olive oilPantry60 ml
  • Dijon mustardPantry10 g
  • chives (finely chopped)Produce10 g
  • black pepper (freshly ground)Spices2 g

per serving

Nutrition

358kcal

Carbs
23 g
Proteins
23 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Whisk
  • Mandoline
  • Saucepan
  • Sieve

step by step

Method

  1. Pickle the daikon

    • Warm the rice vinegar, water, sugar and salt in a saucepan until dissolved, then cool.
    • Slice the daikon thinly on a mandoline and pack into a bowl.
    • Pour over the pickling liquid and leave to pickle.
    Step 1

  2. Make the horseradish mousse

    • Whip the cold crème fraîche to soft peaks.
    • Fold in the grated horseradish, lemon juice and zest.
    • Season with salt and pepper and keep cold.
    Step 2

  3. Prepare the apple-celery vinaigrette

    • Whisk the olive oil, Dijon mustard and lemon juice into an emulsion.
    • Add the julienned apple and celery and toss to coat.
    • Finish with chopped chives.
    Step 3

  4. Plate the dish

    • Drain the pickled daikon.
    • Arrange the flaked smoked trout on plates.
    • Pipe or spoon the horseradish mousse alongside, add the pickled daikon and spoon over the apple-celery vinaigrette.
    Step 4
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