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EatSmarter exclusive recipe

Trout Tartare

on Pumpernickel

Recipe development: EAT SMARTER
Trout Tartare

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

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218
calories
Calories
25 min.
Preparation
very easy
Difficulty

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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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

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.

Additional advice