Forelmousse met waterkers

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400 gr (zalm)forelfilet
2 eieren
zout, peper
1 eetlepel tomatenfondue
200 gr room
boter

Voor de saus:
1/2 bosje waterkers
100 gr dunne room

Voor de versiering:
1-2 tomaten
4 dikke roze garnalen
peterselie

Mix de forelfilets samen met de hele eieren, het zout, de peper en de
tomatenfondue tot puree.
Voeg er de room aan toe en mix dit nog enkele minuten.
Boter kleine vormpjes of potjes in en verdeel de bereide mousse erin.
Bak dit 20 minuten in een op 180°C voorverwarmde oven.
Maak de waterkers schoon en blancheer die 1 minuut in kokend water.
Laat dit uitlekken en verwerk het tot puree.
Voeg er de room bij en mix nog enkele seconden.
Doe alles in een pannetje en verwarm dit zonder te laten koken.
Schik de forelmousse op individuele borden en versier ze met de
waterkerssaus.
Versier verder met dobbelsteentjes rauwe tomaat, roze garnalen en
peterselie.