Olive oil mousse and smoked trout

100g smoked trout

60 cc cream
60 cc Lagarde Olive Oil
20 g capers
2 g table salt
1g white pepper
1 bunch of chives
1 package beet sprouts (optional)

In a large bowl beat the cream, slowly adding in the olive oil. Whisk until smooth. Add salt, pepper, chopped chives and the remaining ingredients.

Serve on a toasted bun with slices of smoked trout, capers and beet sprouts. Pair with a glass of Sauvignon Blanc Lagarde 2013.