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Trout Tartare

on Pumpernickel

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

(2)

Difficulty:easy
Preparation:25 min
Ready in:25 min
Low-sugar
Low-fat
Vitamin-rich
High-protien
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
218
11%
Protein
20 g
40%
Fat
7 g
9%
Added Sugar
0 g
0%
Carbohydrates
17 g
7%
Roughage
6 g
-
Saturates
3 g
-

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)

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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Ratings (2)

Have you already cooked this recipe?

(2)

R

ReactTest
10/18/2018, 9:10 AM

M

Makenzie.Rasmussen
1/30/2018, 7:31 PM

Quick and Easy

Quick and easy snack to make that is a protein alternative to chips!

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