Home Pickled Salmon Trout with Parsnips and Horseradish Mousseline

For the home-pickled salmon trout with parsnips and horseradish mousseline, first cover a baking tray with cling film and place the salmon trout in it, skin side down. Mix all ingredients well in a bowl and sprinkle over the fish. Cover baking sheet with plastic wrap and refrigerate for 5 hours.

Carefully wipe with paper towels. Peel off the skin and cut thin slices.

For the horseradish mousseline, peel and quarter potatoes and boil in salted water, strain and mash. Mix with hot milk and sour cream and crème fraîche, season with horseradish and season with salt and pepper (heat briefly before serving).

Cut the parsnips in half lengthwise, sauté with olive oil, garlic, rosemary and shallots in a hot pan, pour in vegetable stock and simmer covered for 5-8 minutes. Assemble the sauce with butter, season with salt and pepper.

Arrange the pickled salmon trout on the horseradish mousseline, add the braised parsnips. Serve the salmon trout with parsnips and horseradish mousseline immediately.

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