Smoked Trout Mousse

For the smoked trout mousse, puree the smoked fillets together with the sour cream. Squeeze gelatin soaked in water and dissolve in hot lemon juice.

Carefully mix into the smoked trout mousse. Whip the cream until stiff and stir into the mousse. Stir in horseradish and season with salt and pepper.

Pour the mixture into a mold lined with plastic wrap and refrigerate for several hours or overnight.

Garnish the smoked trout mousse with dill and serve.

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