PREPARATION
For the apple juice gelée: soak the gelatin in cold water, warm the apple juice, firmly squeeze out the gelatin and dissolve it in the apple juice. Pour into a mold and allow to set in the fridge for at least 3 hours. For the horseradish mousse: mix the horseradish, sour cream and cream together thoroughly; season with salt and pepper. Soak the gelatin in cold water, warm the cream and dissolve the gelatin in it. Stir into the horseradish and allow to set in the fridge for at least 2 hours. Cut the smoked char into thin slices; cut the apple juice gelée into cubes. Place a little salad in the center of each plate and put a lump of horseradish mousse on top. Arrange the char on the side. Garnish with apple juice gelée and dill.