Smoked Trout Mousse

Remove skin and fillet trout, set fillets aside, briefly sauté remaining waste (skin and bones) in butter. Deglaze with vermouth, boil down and add fish stock or soup. Reduce to about 125 ml liquid and strain. Add about 375 ml of cream, bring to the boil briefly and blend with the fillets in a tower blender for 2-3 minutes. Strain, season well, add soaked and squeezed gelatine. Allow everything to cool in the refrigerator or freezer until the mixture begins to set. Whip the remaining 250 ml of cream until stiff and gradually stir into the stiff trout mixture. Chill and then cut out dumplings with a spoon dipped in hot water. Garnish with dill and serve with a small salad.

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