Beetroot mousse with smoked trout and green apple
The second appetizer I have in store for you guys, is a delicious beetroot mousse with smoked trout and granny smith apple. I’ve made this appetizer for my family and my colleagues and received nothing but compliments. The combination of the sweetness and softness of the mousse with the sour crunchy apple makes a perfect match for that delicious trout!
It requires a bit more ingredients than the salmon roll-ups, but it is well worth the effort! For example, this recipe requires pekmez, which is a turkish molasses-like syrup that adds a very unique flavor to your mousse. The one I used was made from grapes so If you really can’t find any pekmez, try replacing it with a bit of grape juice or syrup.
|2 large cooked beetroots|
|125g Greek yoghurt|
|1.5tablespoons pekmez or grape juice if you can't find pekmez|
|1.5tablespoons pomegranate juice|
|1 small clove of garlic|
|125g smoked trout|
|2 granny smith apples (or another green apple)|
|salt & pepper|