|Saturated Fat Acids||3.2 g|
|Sugar added||0 g|
|Bread exchange unit||1.5|
Loosen the trout fillets from the skin and cut into 3 cm (approximately 1-inch) pieces.
Rinse celery, wipe dry and remove any strings. Cut the bell pepper in half, remove seeds, rinse and dry. Peel cucumber, halve lengthwise and remove seeds.
Cut all vegetables into small cubes and place in a bowl.
Rinse dill, shake dry, pluck leaves and reserve some for garnish.
Combine the trout and vegetables in a bowl, then fold in the dill.
Fold in the sour cream and season with salt and pepper.
Spread the pumpernickel thinly with butter and spread the trout tartare on top, dividing evenly. Sprinkle with reserved dill and serve.