Horseradish panna cotta with tartar of smoked trout and sweet and sour cherries

Ingredients: 

4 to 8 smoked halves of trout
200 g of cream
40 g of grated horseradish or SteirerKren
Salt, white pepper, nutmeg
40 g of grated apple (without peel)
50 ml of apple juice
2 1/2 leaves of gelatine
150 g of cherries
80 g of brown sugar
1 red pepper
1/4 of a garlic clove
30 g of ginger
60 ml of white balsamic vinegar
25 ml of Barrique cherry vinegar 

Preparation: 

Add the cream to a pot and heat up together with the grated horseradish and salt, pepper, a little grated nutmeg, add grated apple and apple juice and bring briefly to the boil, leave at a hot simmer for 15 minutes, strain. Soak the gelatine leaves in cold water and then squeeze well and dissolve in the warm mixture. Strain everything through a fine sieve and pour into prepared moulds or small bowls, leave refrigerated for at least 6 hours. Pit the cherries, caramelise the brown sugar to a very light colour, very finely dice the pepper and add, press garlic clove and add, deglaze with balsamic vinegar, add cherry vinegar and cherries, bring to the boil, season and reduce until syrupy. 

Serving suggestion: 

Place panna cotta bowls on a slate, cut smoked trout filet (not "refrigerator cold”) into 2 or 3 nice rhombus shapes, also put on the slate. Marinate a little finely picked lettuce and place on the trout. Pour a little marinade on 3 or 4 cherries.