12 pastry mini-choux or 48 mini-bouchées.
250 g of fresh cheese or white cheese
200 g smoked trout
10 cl of thick cream
5 cl liquid cream
1 small shallot
1 clove of garlic
1 small bunch of chives
1 dill branch
1 mint branch
2 sprigs of parsley
juice of a lemon
1 jar of trout caviar (optional)
1 Peel shallot and chop finely. Peel the garlic and squeeze it.
2 Rinse the fresh herbs and squeeze them out. Emboss them very thinly.
3 Beat the cheese (or white cheese), knead it with 15 cl cream, shallot, garlic, chopped herbs, lemon juice and mini-slices cut into thin strips. Add salt and pepper.
4 Cut the bouchées/ choux into 2. Garnish with the mixture.
5 Place on each of the trout caviar
Décorez d’un brin d’herbe de votre choix. Dégustez bien frais.