in Recipes

Fine trout medallions

updated

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Ingredients for 10 servings:

  • 250 g smoked trout fillet(s)
  • 125 g whipped cream
  • Salt and pepper, white
  • 1 tsp creamed horseradish
  • 250 g pumpernickel (round slices, party coins)
  • ½ bunch parsley, flat
  • n. B. Salmon caviar (keta caviar) for garnishing

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Finger food or for the buffet

Puree the trout fillet in the cream using the attachment of a hand mixer. Season with salt, pepper, and horseradish. Transfer the cream to a piping bag fitted with a star nozzle. Pipe onto the pumpernickel slices. Garnish with parsley leaves and caviar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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