Milk soup with millet porridge smoked trout and herb
1 l of Mu milk
150 g of millet porridge
50 g of shallot
50 g of Mu Cuisine butter
200 g of smoked trout
200 g of Mu Cuisine cottage cheese
Clean the shallot, chop it and briefly fry it on butter. Pour milk over it and bring to boil. Add the millet porridge and cook for another 15 minutes. Add salt and pepper.
Drain the cottage cheese and mix the chopped herbs into it. Shape dumplings with the cottage cheese and immerse them into the soup. Scatter the shredded smoked trout over it.