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Smoked trout mousse with caramelised honey apples

Serves 4
Preparation time: 
40 minutes
(plus 3 hours for cooling)


For the Mousse:

3 leaves of gelatine
50 ml white wine
200 g cream
200 g smoked
trout fillet
Juice of 1/2 lemon
2 egg whites
White pepper


For Honey Apples and Salad:

3 small apples
1 heaped tbsp. butter
1 tbsp. fine white sugar
1 cooked beetroot
1 handful rocket
1 tbsp. honey
3 tbsp. rapeseed oil
(or other tasteless oil)
2 tbsp. raspberry
Red pepper


1. Soak gelatine in cold water.

2. Then bring wine and cream to the boil, squeeze gelatine well and stir into the mixture until gelatine dissolves.

3. Pull trout fillet into pieces, add to mixture and purée to a fine texture with hand mixer.

4. Season the cream with lemon juice, salt and pepper and leave to cool.

5. Meanwhile, beat egg whites stiffly with a pinch of salt, fold into the cooled trout cream and leave mousse in refrigerator to cool for at least three hours.

6. Quarter apples, remove core and cut into fine wedges. Melt butter in a pan and fry apple wedges briefly. Sprinkle with sugar and allow to caramelise.

7. Peel beetroot and cut into fine cubes. Mix rocket and beetroot cubes with honey, rapeseed oil and vinegar and season with salt and red pepper.

8. Arrange salad and apple wedges on plates. Form dumplings from trout mousse using a tablespoon and place onto salad.