Endive Leaf Frogs with Smoked Fish

For those who love strawberries:

Pluck the leaves from the celery and finely chop, two sprigs of dill also chop, clean the celery and very finely dice. Mix everything with crème fraîche, season with salt and season with pepper.

Soak gelatine in cold water, let it melt dripping wet at low temperature and quickly stir into crème fraîche. Cut the salmon into narrow strips. Skin the trout fillets and pick them into small pieces. Fold the fish into the crème fraîche. Leave to cool for at least six hours.

Sauté the lentils in the oil (1), fill with water, season with salt and turn down for ten minutes. Now add the vinegar, the remaining oil and the juniper berries, season with salt and season with pepper.

Blanch the endive leaves in salted water for 20 seconds, then rinse. Lay them out between kitchen towels and dry them. Remove the thick leaf veins.

Spread a small ladle (50 ml capacity) with kitchen towel, fill each with one endive leaf and lightly press in a little smoked fish filling. Fold the overlapping leaf parts over the filling and form the leaf frogs into round balls in a dish ragl.

Arrange on a platter, drizzle with lentil salad dressing and garnish with remaining dill. Erfasser:

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