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EatSmarter exclusive recipe

Trout Tartare

on Pumpernickel

4.5
Average: 4.5 (2 votes)
(2 votes)
Trout Tartare
218
calories
Calories

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

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very easy
Difficulty
25 min.
Preparation
Nutritions
Fat7 g
Saturated Fat Acids3.2 g
Protein20 g
Roughage6 g
Sugar added0 g
Calorie218
1 serving contains
Calories218
Protein/g20
Fat/g7
Saturated fatty acids/g3.2
Carbohydrates/g17
Added sugar/g0
Roughage/g6
Bread exchange unit1.5
Cholesterol/mg57
Uric acid/mg288
Vitamin A/mg0.3
Vitamin D/μg15.1
Vitamin E/mg3.1
Vitamin B₁/mg0.1
Vitamin B₂/mg0.1
Niacin/mg6.3
Vitamin B₆/mg0.3
Folate/μg37
Pantothenic acid/mg1.5
Biotin/μg7.4
Vitamin B₁₂/μg3.1
Vitamin C/mg80
Potassium/mg598
Calcium/mg62
Magnesium/mg54
Iron/mg2.2
Iodine/μg8
Zinc/mg2.1

Recipe development: EAT SMARTER
Ingredients
Preparation

Kitchen utensils

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

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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Product recommendation

Preparation steps

Step 1/7
Trout Tartare preparation step 1

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

Step 2/7
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.

Step 3/7
Trout Tartare preparation step 3

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

Step 4/7
Trout Tartare preparation step 4

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

Step 5/7
Trout Tartare preparation step 5

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

Step 6/7
Trout Tartare preparation step 6

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

Step 7/7
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.

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