Doner kebab with salmon trout

Ingredients for 4 servings:

• 450 g salmon trout fillet(s)
• 1 tbsp rapeseed oil
• 1 tsp paprika powder
• ½ tsp cumin powder
• salt and pepper
• 1 tbsp oregano
• 1 garlic clove(s)
• 200 g Greek yogurt
• 2 tbsp lemon juice
• 1 tbsp parsley
• 1 garlic clove(s)
• salt and pepper
• 100 g shepherd’s cheese
• 150 g cucumber(s)
• 125 g arugula
• 300 g tomatoes
• 100 g carrot(s)
• 100 g red cabbage
• 200 g onion(s), red
• 2 large flatbreads
• some lemon zest
• 2 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 5 minutes

Cut the fish into smaller pieces. Mix together the rapeseed oil, paprika, salt, pepper, oregano, cumin, and a crushed garlic clove. Let the fish marinate for about 20-30 minutes. Meanwhile, for the sauce, mix together the yogurt, salt, pepper, 2 tablespoons of lemon juice, parsley, and the crushed garlic clove. In the meantime, slice the cucumber and tomatoes. Grate the carrots and red cabbage. Thinly slice the onion. Briefly fry the fish in a pan and season with the remaining lemon juice and lemon zest. Cut open the flatbreads and spread the yogurt sauce on top (we like a little sauce—if you want more, adjust the amount). Crumble the feta cheese and spread it on the bread. Distribute all the vegetables as desired. Finally, top with the fried salmon trout pieces.