Smoked trout, basil crème, mustard ice cream

Put 10g basil leaves, 50g crème fraîche and a glug of Noilly Prat in the blender to make the sauce

Mix white ice cream (but not the vanilla version) with grain mustard to taste, then put back in the freezer for a while

Start serving with the basil sauce, followed by 2 nice pieces of smoked trout.

Finish with the mustard ice cream and a basil leaf

(For the original recipe in Dutch go to the Facebook page 'Marjan's recepten')