Aperitif
Dish
First course
Artois trout, crème fraîche, and seasonal endives
20 min
Préparation
Facile
Niveau
2
Personnes
Ingredients
- 8 slices of smoked trout (300 g)
- 100 g heavy cream
- 2 heads of trevisso or regular endives
- Seasonal herbs
- 30 g of shelled walnuts
- Lemon juice
- Vinegar
- Chili oil
- Salt, freshly ground pepper, and mild spices
Preparation
1
Slice the trout into very thin slices along the grain. Wet the blade to prevent it from sticking.
2
Season the heavy cream with the chopped herbs, lemon juice, a pinch of salt, and a few finely chopped endive trimmings
3
Peel the larger endive leaves, keeping only the yellow or red part (the white part is the most bitter)
4
To cut through the bitterness, dress them with a drizzle of olive oil and some good vinegar
5
Arrange everything neatly, sprinkling the walnuts on top for texture