Spicy Trout Cream

Bone the trout fillets if necessary and cut them into small pieces.

Place in a bowl and mix well with the curd.

Then finely puree with a hand blender.

Season the spread with ginger, chili, Tabasco, sugar and lemon juice and let it infuse for about 10 minutes.

Then season to taste with salt and pepper.

Wash the grapes, dab dry, halve and core them. Garnish the trout cream with them.

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