Hommingberg Cheetah Trout Mousse on Pumpernickel

Soak the gelatine. Finely blend the Hommingberg cheetah trout fillet and crème fraîche in a hand mixer. Grate the horseradish, sprinkle with the juice of one lemon, then quickly stir into the cheetah trout puree. Allow gelatine to melt for a few seconds in the microwave, stir through with a spoonful of crème fraîche and then mix with the Hommingberger cheetah trout puree. Whip the cream until stiff and stir it in, season with pepper and salt. When the mixture has set sufficiently, pipe or spoon cheetah trout mousse onto the dal. Decorate each with a dill tip, 1 lemon wedge and a few cranberries. Arrange 3 taler per guest on the plate. Serve with a fan-shaped sliced pickle.

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