Frivolité de truite, crème de raifort

Simmering with Philippe Laruelle, Episode 2 De Buyer Company 42 Faymont 88340 Le Val-d'Ajol The recipe: 100g smoked trout fillet / 200g fresh trout fillet / 75g softened butter / Lemon / Salt and pepper / 40g grated horseradish / 100g heavy cream 1) Preparing the filling: a) Steam the trout fillets. Remove the skin. Set aside at room temperature. b) On plastic wrap, arrange the smoked trout into a neat rectangle approximately 32 x 8 cm. Reserve the trimmings. c) In a bowl, melt the butter and grate the lemon zest, then squeeze the lemon to extract the juice. Mix well. d) Add the warm trout and mix with a fork. Season. e) Chop the smoked trout trimmings and add them. Mix. f) Place this trout rillette in a "sausage" shape on the bottom of the smoked trout rectangle. Roll gently to form a neat roll. 2) Making the horseradish cream: Mix all the ingredients and season to taste. 3) Serving: a) Cut the pastry into 4 equal pieces. b) Serve with the horseradish cream. c) You can serve with a small salad.