Mousse of sardine with rutabaga variations


Ingredients (for two):
1 can of sardines in oil, drained
50 grams cream cheese
5 Tbsp yoghurt
salt, pepper
1 rutabaga
1 clove garlic
butter for sauteing 50 grams hazelnuts
For ecoration:
radicchio leaves, sorrel

Preparation:
Combine sardines, cream cheese, yoghurt, salt and pepper in food processor, puree. Put in two small dishes, freeze. Clean and cut rutabaga: (a) cubes: cook in water; saute in butter and garlic; (b) slices: brush with olive oil, place on baking sheet, bake 20 minutes at 450 F; (c) julienne: prepare with olive oil and balsamic vinegar; (d) cook until soft, add 2 Tbsp of butter, ground hazelnuts. Serve mousse of sardine on leaves, surrounded by 4 types of rutabaga.