Salmon Trout Roll

Preparation:

Preparation: Wash and dry the trout fillets from which you have removed all the side bones, steam cook them by placing them on a deep plate, resting on a pot of boiling water. Soften the isinglass sheets in cold water. Pour the cream into a saucepan and heat it in a bain-marie, add the squeezed isinglass, continue stirring until well blended. Chop the trout fillets, collect them in a bowl, add the grated horseradish, lemon juice, pepper, salt and the cream and jelly mixture. Pass everything to the mixer, you have to get a rather firm mixture. Work it with your hands giving it the shape of a salami, wrap it tightly in aluminum foil and let it harden in the refrigerator for about 4 hours. Serve the roll cut into thin slices surrounded by the trout roe and some rocket leaves. Accompanying wines: Soave DOC, Orvieto DOC, Alghero DOC.