Christmas appetiser box

Starter Christmas: Duo of exclusive smoked fish delicacies

Immediately steal the show with this elegant appetiser in which two extraordinary smoked fish, the trout and the eel, play the starring role unusually delicious. The recipes are added to the box. The products and recipes are made for 4 people.

Delicious bline with authentic smoked trout fillet spread 
SMOKED by Liz has chosen the rainbow trout with the trout fillet. The rainbow trout has soft meat with a light pink hue. Our wood-smoked trout fillet is soft yet full of flavour and very suitable to use in a spread. In this elegant dish, the bite of the horseradish gives the trout fillet spread a nice balance combining the creamy with the spicy.

Delicious eel mousse on pickled cucumber

Our eel fillet is buttery soft, deliciously tender and melts on your tongue. When you taste it, you are an instant fan! We use the eel fillet to make a delicious eel mousse. Super-simple to make and you can do it in advance too. The fresh-sour taste of the cucumber is a perfect counterpart to the fatty taste of the eel. A true taste sensation!

• preparation: 60 minutes
• to be made in advance
• preparing plates 10 minutes
• easy preparation
• lactose-free

Ingredients blini with trout spread:

• 125 gr trout fillet
• 4 blinis
• 0.5 tablespoon of horseradish
• 100 g crème fraiche (ah oat crème fraiche for the lactose-free version)
• 1 lemon
• bowl of apple blossom (koppert cress)

Ingredients eel mousse with pickled cucumber:

• 100 grams eel fillet
• 100 g whipped cream firmly whipped (unsugared) (alpro whipping for the lactose-free version)
• 0.5 cucumber, peeled and cut into brunoise (small cubes)
• sushi vinegar
• salt and pepper
• bowl of borrage Cresh (cucumber herb)

Preparation blini with trout spread:

1. Check the trout for bones, these are sometimes still present in the middle of the fillet and are easy to remove. Cut 4 nice pieces from the fillet of about 1 cm, set these aside to garnish the Blini. Then put the trout fillet in the measuring jug and puree it together with the horseradish and the crème fraiche with a hand blender.
2. Season the spread with some grated lemon zest and some pepper. Let the spread rest in fridge for a while to allow the flavours to blend well.
3. Top the blini with the trout spread. Garnish with a strip of trout fillet, some lemon zest and finish festively with a cresh of the apple blossom

Preparation eel mousse with pickled cucumber:

1. Peel the cucumber, remove the seeds and cut into brunoise (cubes). Mix the diced cucumber with the sushi vinegar and place covered in the fridge for 30 minutes to marinate. Then drain well.
2. Cut 4 slices of 2 cm eel fillet and keep these aside for garnish. Whip the cream firmly. Puree the rest of the eel fillet and spoon the whipping cream into the eel fillet puree little by little until you have a nice firm consistency. Taste with pepper and a little salt and put away covered in the fridge until use.
3. Spoon a little of the cucumber into an amusole spoon or glass. Make a nice little ball (quenelle) of the eel mousse and place it on the cucumber. Garnish with a piece of eel fillet and a borrage cresh.

Wine tip: this duo goes best with a rich wine that is not too dry in flavour. Think a Riesling, a Pinot Gris, a Pinot Grigio, a Pinot Blanc.
Beer tip: Smoked beer
Non-alcoholic tip: Lapsang Souchong Smoking Tea