Ingredients

• 500 g chair de brochet
• 200 g filets de truite(ou saumon)
• 2 oeufs
• 200 ml crème 35%
• 1 tbsp aneth frais
• 1 tbsp ciboulette
• 1 Zeste d'un citron
• 1 Sel, poivre et muscade

Instructions

1. 1

   Process the pike flesh with the eggs and cream in a food processor.

2. 2

   Add the herbs, zest, salt, pepper, and nutmeg.

3. 3

   Cut the trout into strips.

4. 4

   Pour half of the pike mousse into a greased mold.

5. 5

   Arrange the trout strips. Cover with the remaining mousse.

6. 6

   Bake in a bain-marie at 325°F (165°C) for 45 minutes.

7. 7

   Refrigerate for 24 hours. Unmold and serve in slices with a green sauce.