Pearl couscous with smoked trout
- 15 minutes
Ingredients
For 4 persons
-
300 g
-
200 g
smoked trout fillet
-
100 g
frozen peas
-
1/2
cucumber
-
4 tbsp
cream
-
1 tbsp
horseradish cream
-
a few sprigs of mint
-
pepper
Preparation
- Cook the pearl couscous and drain.
- Boil the peas in salted water for a few minutes.
- Blend the cooked peas in a blender, along with the horseradish cream, cream and mint. Season with pepper.Wash the cucumber and cut into small pieces.
- Cut the smoked trout fillets into pieces.
- Divide the pea mousse among four plates and spoon over the pearl couscous.
- Add the trout and finish with the diced cucumber and some pepper.