Salad of Peach and Fennel with Smoked Trout Mousse

Roughly dice the fish fillets, press the potatoes through a press and put everything together with the shallot cubes, whipping cream and coriander in a saucepan and cook well so that there is almost no liquid left in the saucepan. Then spread everything together through a sieve and season with salt and pepper. Cool the mousse, it should be lukewarm.

Put the peaches briefly in boiling water, take them out and remove the skin. Then cut into wedges and fry in butter, add 1 tbsp sugar and caramelize. Add the cranberries and the balsamic vinegar, toss well and transfer to a suitable bowl. Clean the fennel bulb, slice it finely and mix it with the roasted peach slices.

Mix olive oil and juice of one lemon, season with salt, pepper and sugar and stir in the chopped kitchen herbs. Add this sauce to the fennel and peach form and mix well.

Arrange the leaf salad and offer the smoked trout mousse with it.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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