Dill panna cotta with trout, trout roe and shrimp

This delicious and tasty appetizer can advantageously be made almost ready the day before and only garnished with salmon, roe, shrimp and dill just before it is to be served. The recipe is suitable for 4 servings.

2 ark gelatin

3 dl cream

2 dl sour cream

2 tablespoons grated horseradish (available on tube)

2 tablespoons chopped dill

1 tablespoon finely chopped red onion

Salt

100 g smoked salmon (or trout)

100 g shrimp without shell (preferably fresh)

1 tablespoon salmon roe

1 handful of fresh dill

Put the gelatin in cold water for 10 minutes. Heat 1/2 dl of the cream in a saucepan. Squeeze the water out of the gelatin and dissolve it in the hot cream. Remove from the plate as soon as the gelatin has dissolved. Mix the hot cream mixture with the rest of the cream, crème fraiche, horseradish, dill and red onion. Season with salt. Distribute the mixture in a glass and set cold for a few hours. Cut the salmon into small pieces and top the jars with it and roe. Garnish with some fresh dill.

 

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