Ruwerbach trout mousse

Biscuit base

• 3 eggs
• 100 g plain flour
• Fresh thyme and salt

Mousse

• 300 g smoked trout
• 200 ml veloute
• 100 ml fish stock
• 10 sheets of gelatine
• 250 ml whipped cream
• Salt, pepper and lemon

Aspic jelly

• 100 ml dry white wine
• 5 g aspic powder

Thyme biscuit pastry
Beat the egg yolks and salt together over a bain-marie until foamy. Whisk the egg whites with salt until stiff. Then mix the egg yolk mixture with the sifted flour and fold in the beaten egg whites with the thyme. Bake at 180°C for 10 min.

Trout mousse
For the mousse, blend the smoked trout and mix with the veloute, fish stock and dissolved gelatine. Pass the mixture through a sieve and season to taste. Then fold the whipped cream into the cooled mixture. Finally, spread the mousse over the biscuit base and carefully pour the aspic over.