Cut the beetroot into brunoise and marinate in white

balsamic vinegar. Create a mousse of smoked trout

Ardennes mixed with sour cream.

On the dinner plate: a spoonful of marinated beetroot

topped with a spoonful of mousse. The finish is done

with a blob of of sour cream, trout eggs and a sprig of

dill.

Trout mousse with marinated beetroot

Ardennes smoked trout fillets cooked beetroot sour cream white balsamic vinegar trout eggs dill
A Recipe Guide For The Amateur Chef Belgian Cuisine

Trout mousse

with marinated

beetroot

Cut the beetroot into brunoise and marinate in

white balsamic vinegar. Create a mousse of

smoked trout Ardennes mixed with sour cream.

On the dinner plate: a spoonful of marinated

beetroot topped with a spoonful of mousse. The

finish is done with a blob of of sour cream, trout

eggs and a sprig of dill.

Ardennes smoked trout fillets cooked beetroot sour cream white balsamic vinegar trout eggs dill
a recipe guide for the amateur chef Belgian Cuisine