Festive Two Sorts of Trout on Beetroot Carpaccio

Stuff the fresh trout with the herbs and chopped garlic, season with salt and pepper, wrap in aluminum foil and leave to rest in the refrigerator.

Cut the baguette into approx. 2 cm wide slices and spread the goat cream cheese on top. Next, place 1-2 goat cheese thalers on each baguette slice. In addition, distribute some honey and the finely chopped rosemary on the cheese thalers.

For the raspberry sauce, mix the ingredients mentioned above, puree, sieve and season with sugar (or vinegar).

Now cook the stuffed trout in the oven at 120 ° C for one hour and fillet the smoked trout (if necessary). Cut the beetroot into very fine slices and arrange them on the plate. Wash the rocket and arrange it over the beetroot as a central nest. Crumble the feta cheese over the beetroot and spread the raspberry sauce over it.

Put the goat crossini in the oven with the fish for 10 minutes. Then foam 2 teaspoons of horseradish with 50 ml of cream. As soon as the filled trout have been cooked, fillet them and serve them together with the smoked trout on the rocket nest. Brush the trout with the horseradish foam.

Finally, drape a finished goat crossini on each plate, serve the additional crossini on an extra plate and the starter is ready.