Smoked Salmon Mousse
100g hot-smoked rainbow trout
400g smetana (heavy sour cream)
100ml cream
1 lemon, juice and zest
1/4 bundle of dill
1/2 red onion
salt and black pepper
Cream Cheese with Herbs
400g natural cream cheese
100ml cream
1/4 bundle of parsley
1/4 bundle of chives
200ml oil
salt and black pepper
Smoked Salmon Mousse
Use a food processor or hand-held mixer to mix all the ingredients except for the dill. Add the finely chopped dill.
Cream Cheese with Herbs
Use a food processor or a hand-held mixer to mix the herbs and oil into a smooth paste. Add the cream cheese and cream. Season.
