John Myers
Trout Fillet Bread
The perfect trout fillet bread recipe with a picture and simple step-by-step instructions.
- 2 Mildly smoked trout fillets à 62.5 g (1 pack)
- 1 Farmers bread
- 1 Sunflower bread
- 4 Mini vine tomatoes approx. 120 g
- 1 Red onion approx. 50 g
- 4 Discs Snake cucumber
- 2 Discs Lemon
- 2 tbsp Olive oil
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- Wash the mini vine tomatoes, remove the stem and cut in half. Peel and halve the onion and cut into fine slices. Peel the cucumber decoratively with a kitchen utensil and cut 4 slices. Spread all ingredients (farmer’s bread, sunflower bread, vine tomato halves, onion slices, snake cucumber slices and lemon wedge) on 2 plates, drizzle the onions with olive oil, with coarse sea salt from the mill (3 big pinches each) and colored pepper from the mill (3 big pinches each) Pinches) season and serve.
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