in Recipes

Pumpkin Seed Bread with Trout Fillet and Beetroot

5 from 5 votes
Course Dinner
Cuisine European
Servings 2 people
Contents show

Ingredients
 

  • 2 Trout fillets of 62.5 g
  • 2 Discs Pumpkin seed bread
  • 1 glass Beetroot 220 g
  • 4 tbsp Yogurt 1.5%
  • 1 tbsp Freshly grated horseradish
  • 1 Large strawberry quartered

Instructions
 

  • Peel and grate the horseradish (approx. 1 tbsp) and mix with the yogurt. Drain the beetroot and drain well. Arrange and serve 2 plates: with trout fillet bread, beetroot with yoghurt horseradish and garnished with 2 quarters of strawberries each.
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Written by John Myers

Professional Chef with 25 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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