Fork Bites

Rating: 3.50 / 5.00 (18 Votes)

Total time: 1 hour

Servings: 4.0 (servings)



First, soak the leaf gelatin in cold water. After about 2 minutes, squeeze the gelatin well and stir into the warm soup. Allow to cool to room temperature.

Peel carrots, celery and potato, cut into small cubes and cook in water until al dente. Blanch the peas.

Strain the vegetables, rinse and drain.

Then mix with the mayonnaise and sour cream. Season to taste with salt and pepper.

Now layer the individual ingredients in glasses or small bowls: First a layer of vegetable mayonnaise, then smoked trout fillet, possibly another layer of vegetables and garnish with cress.

Cover the forkful with a thin layer of gelatin and refrigerate to gel.

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