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EatSmarter exclusive recipe

Trout Tartare

on Pumpernickel
4.5
Average: 4.5 (2 votes)
(2 votes)
Trout Tartare

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

Difficulty:
very easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
218
calories
Calories
0
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Ingredients

for
4
servings
3
smoked Trout fillets (about 100 grams)
2 stalks
1
large red Bell pepper (about 250 grams)
½
Cucumber (about 250 grams)
6 sprigs
2 ounces
16
slices Pumpernickel rounds (about 150 grams)
1 ounce
Cultured butter (15% fat)
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Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Peeler, 1 Teaspoon, 1 Bowl, 1 Salad server (or wooden spoon), 1 Butter knife

Preparation steps

1.
Trout Tartare preparation step 1

Loosen the trout fillets from the skin and cut into 3 cm (approximately 1-inch) pieces.

2.
Trout Tartare preparation step 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.
Trout Tartare preparation step 3

Cut all vegetables into small cubes and place in a bowl.

4.
Trout Tartare preparation step 4

Rinse dill, shake dry, pluck leaves and reserve some for garnish.

5.
Trout Tartare preparation step 5

Combine the trout and vegetables in a bowl, then fold in the dill. 

6.
Trout Tartare preparation step 6

Fold in the sour cream and season with salt and pepper.

7.
Trout Tartare preparation step 7

Spread the pumpernickel thinly with butter and spread the trout tartare on top, dividing evenly. Sprinkle with reserved dill and serve.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie218 kcal(10 %)
Protein20 g(20 %)
Fat7 g(6 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage6 g(20 %)
Vitamin A0.3 mg(38 %)
Vitamin D15.1 μg(76 %)
Vitamin E3.1 mg(26 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin6.3 mg(53 %)
Vitamin B₆0.3 mg(21 %)
Folate37 μg(12 %)
Pantothenic acid1.5 mg(25 %)
Biotin7.4 μg(16 %)
Vitamin B₁₂3.1 μg(103 %)
Vitamin C80 mg(84 %)
Potassium598 mg(15 %)
Calcium62 mg(6 %)
Magnesium54 mg(18 %)
Iron2.2 mg(15 %)
Iodine8 μg(4 %)
Zinc2.1 mg(26 %)
Saturated fatty acids3.2 g
Uric acid288 mg
Cholesterol57 mg
Development of this recipe:
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