Trout Tartare
Trout Tartare - Finger food with fish—just a little someting to nibble on
Healthy, because
Even smarter
Nutritional values
Fish, especially trout, is one of the best suppliers of vitamin D, which ensures strong bones and teeth.
You can also prepare this dish with smoked mackerel because sea fish like mackerel also contains iodine and valuable omega-3 fatty acids.
(Percentage of daily recommendation)
| Calorie | 218 cal. | (10 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 15.1 μg | (76 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 598 mg | (15 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 288 mg | |||
| Cholesterol | 57 mg |
Ingredients
- Ingredients
- 3 smoked trout (about 3.5 ounces)
- 2 stalks Celery
- 1 large red Bell pepper (about 9 ounces)
- ½ Cucumber (about 9 ounces)
- 6 sprigs Dill
- 2 ozs Sour cream
- salt
- peppers
- 16 slices Pumpernickel rounds (about 5 ounces)
- 1 oz Cultured butter (15% fat)
Kitchen utensils
Preparation steps
Loosen the trout fillets from the skin and cut into 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.
