Aperitif: Variation of Uova di Trota with Sour Cream and Cucumber, with Green Apple and Lime Mayonnaise and Lemon Thyme Ricotta
[ Trout ]
1 jar of Uova di Trota, 50 g fresh whipping cream, 50 g mayonnaise, 50 g ricotta, ½ green apple, few drops of lemon juice, 2 stems chives, 1 lime, 1 cucumber, 2 sprigs lemon thyme, salt, pepper, extra-virgin olive oil.
Wash and peel the cucumber, remove the seeds and cut the flesh into a 3-mm dice. Whip the cream and sour it with a few drops of lemon juice. Season it with salt and pepper, adding the finely chopped chives and the diced cucumber. Peel and core the green apple and cut it into a small dice. Mix the mayonnaise and diced apple in a bowl and season with salt, pepper, a few drops of extra-virgin oil and a generous grating of lime zest.
Strip the lemon thyme leaves from the stems and chop them. Add the chopped leaves to the ricotta and cream it with a few drops of extra-virgin oil, salt and pepper.
Arrange on a plate a little mound of sour cream and cucumber, another of green-apple mayonnaise and a third of lemon thyme-flavoured ricotta. Top each little mound with a teaspoon of rainbow trout eggs. Serve with triangles of hot toast.
Recommended wine: Ribolla Gialla
[ * * * ]