Trout and Shrimp Zuccotto

Ingredients

Lightly salted trout 300g

Cream cheese 200g

Cucumber 1

Shrimp 300g

Egg 4

Gelatin 100g

Fat sour cream 300g

Salt

Pepper

Line a glass bowl with cling film. Slice the trout very thinly. Arrange the fish on the bottom and sides in a circle.

Boil the shrimp until tender, then puree in a blender. Add sour cream, salt, and a little pepper.

Pour 3-4 tablespoons of cold water over the gelatin, let it sit for a couple of minutes, and then melt it in a double boiler until it dissolves completely.

 Pour half the gelatin into the shrimp mousse and whisk thoroughly, reserving the other half for the cream. For the cream, combine the cream cheese, gelatin, and remaining sour cream. Season with a little salt. Whisk everything together.

Wash and peel the cucumber, cut into very small cubes, discarding the seeds and center.

Spread 2 tablespoons of cream on the bottom of the fish. Finely grate the egg yolks on top, and spread a thin layer of cream on top.

Next, spread the shrimp mousse, and then the egg whites on top of the mousse. Arrange the cucumber cubes (season with a little salt), and cover the remaining cream with plastic wrap and refrigerate overnight.

Decorate to taste.

Enjoy!