EatSmarter exclusive recipe

Trout Tartareon Pumpernickel

Trout Tartare - Trout Tartare - Finger food with fish—just a little someting to nibble on
Trout Tartare - Finger food with fish—just a little someting to nibble on

(2)

Calories:218 kcal
Difficulty:easy
Preparation:25 min
Ready in:25 min
Low-sugar
Low-fat
Vitamin-rich
High-protien
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1 serving contains (Percentage of daily recommendation)
Calories218 kcal(11%)
Protein20 g(40%)
Fat7 g(9%)
Carbohydrates17 g(7%)
Added Sugar0 g(0%)
Roughage6 g(20%)

Recipe development: EAT SMARTER

Ingredients

For servings

3smoked Trout fillet (about 100 grams)
2 stalksCelery
1large red Bell pepper (about 250 grams)
½Cucumber (about 250 grams)
6 sprigsDill
2 ouncesSour cream
Salt
Pepper
16slices Pumpernickel round (about 150 grams)
1 ounceCultured butter (15% fat)
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Kitchen Utensils

1 Cutting board, 1 Small knife, 1 Peeler, 1 Teaspoon, 1 Bowl, 1 Salad server, 1 Butter knife

Directions

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1 Loosen the trout fillets from the skin and cut into 3 cm (approximately 1-inch) pieces.
2 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.
3 Cut all vegetables into small cubes and place in a bowl.
4 Rinse dill, shake dry, pluck leaves and reserve some for garnish.
5 Combine the trout and vegetables in a bowl, then fold in the dill. 
6 Fold in the sour cream and season with salt and pepper.
7 Spread the pumpernickel thinly with butter and spread the trout tartare on top, dividing evenly. Sprinkle with reserved dill and serve.
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