Trout Mousse with
Peter's Lumpfish Caviar

(Serves 4)

Ingredients

300 g	smoked trout fillets
100 ml	fish stock
200 ml	whipped cream
1 Tbsp	Pernod
	Juice from half a lime
1 tsp	butter
150 g	potatoes
200 g	choice of lettuce
100 g	Peter's lumpfish-caviar
	salt & pepper
	cooking oil
	parfait steel moulds

Herb sauce

80 g	crème fraiche
	fresh chervil, tarragon, chives
	salt & white pepper

Raspberry marinade

3 Tbsp	olive oil
1 tsp	raspberry vinegar
	Honey, salt & white pepper

Mix trout fillets well with fish stock, the juice of half a lime, butter and Pernod, and fold in whipped cream. Line small moulds with foil and fill with fish mixture. Chill for three to four hours in refrigerator. Tumble mousse from moulds and remove foil.

For the herb sauce, mix crème fraiche with finely chopped herbs and season to taste with white pepper, salt and lime juice.

Wash and peel potatoes, cut into thin slices, pat dry, wrap around steel moulds and bake in hot oil. Lay out trout mousse on a plate.

Pour the raspberry marinade over lettuce and decorate with potato rolls.

Top mousse with Peters lumpfish caviar and refine with herb sauce.

Peter's Lumpfish
Caviar On Toast

(Serves 4)

Ingredients

250 g	lumpfish caviar
4	slices of white bread
4	lettuce leaves
1	small onion, finely chopped
150 g	sour cream
2	tomatoes
1	lemon
	dill

Toast the bread and butter it. Place the lettuce on top of the toast. Scoop up the caviar and form it into an oval ball in a larger spoon and place it on top of the lettuce leaf. Pour sour cream on the side and put some chopped onions, tomato and lemon slices on the side. End of with a dill stem on top.