Marinated Colorful Lentils with Smoked Fish Mousse

From the smoked trout and each unit put aside a piece about 1cm wide for the garnish. Chop the rest of the fish fillet.

Heat the vegetable soup and let the squeezed gelatine melt in it. Mix with the crème fraîche, fold in chopped fish pieces, season strongly with salt and freshly ground pepper and cool.

Soak the lentils separately in cold water. Now drain and soften separately in a saucepan with vegetable soup not too soft.

Add a clove of peeled garlic and a sprig of thyme to the clear soup.

Drain the softly cooked lentils and cool on a colander.

Season the vinegar and mustard with salt and pepper and mix with the oil to make a salad dressing. Mix the three types of lentils, dress with the salad dressing, stir in the fresh finely chopped chives and season again.

Put some lentil salad in dessert glasses or similar, put some smoked fish mousse on top and garnish with the reserved trout fillet. Possibly sprinkle with chive rolls.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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