Cut trout fillets into small pieces, add 1/2 cup of whipped cream and mash. Pass the mixture through a sieve. Fold in remaining whipped cream. Chop kitchen herbs (save a small bit of dill for garnish). Stir into fish mixture with green pepper. Season with salt, pepper and juice of one lemon. Soak gelatin in cold water for 10 min, squeeze out and allow to melt over low heat. Stir into the fish mixture. Line a small loaf pan (capacity about 3/4 l) with plastic wrap. Pour fish mixture into it, smooth out. Place in the refrigerator to set. Turn out onto a plate and cut into slices. Garnish with remaining dill.
Serve with toast or fresh baguette.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!