Mash the trout with the whipped cream and add a little chopped dill. Season with salt, pepper and juice of one lemon, soak the leaf gelatin and dissolved and chopped smoked salmon under the amount form, put in molds, solidify.
Prepare a dill cream with mayonnaise and yogurt a little pepper, juice of one lemon, salt and dill.
Cut the mousse either with a spoon and garnish with lemon, tomatoes, lettuce on the plate.
Tip: Use creamy natural yogurt for an even finer result!
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