John Myers
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Smoked Trout on Steamed Kohlrabi, Served with Cream Yogurt with Wild Garlic
The perfect smoked trout on steamed kohlrabi, served with cream yogurt with wild garlic recipe with a picture and simple step-by-step instructions.
kohlrabi
- 1 medium sized Kohlrabi fresh
- 1 medium sized Fresh onion
- 2 tbsp Coconut oil
- 2 tbsp Salt and pepper
Cream yogurt dip with wild garlic
- 6 tbsp Greek yogurt 10% fat
- 6 tbsp Sweet cream
- 10 leaves Wild garlic fresh
- 10 leaves Salt and pepper
For decoration
- 1 piece Tomato
- 1 piece Dill tips
- 0,25 Organic lemon
- Put the Greek yogurt in a bowl, stir with the cream until creamy. Wash the wild garlic leaves and stir finely chopped into the cream yoghurt and round off with salt and pepper. This can be prepared well and can go through even better.
- Peel the onion, cut it into small pieces and let it soak in the coconut oil. Peel the kohlrabi thinly, slice it roughly and add to the onions, steam everything for a few minutes, then season with salt and pepper.
- Serving: Put the steamed kohlrabi vegetables on the plate, place the smoked trout fillet on top and decorate with the tomato and dill tips. Pour a little lemon juice over the whole thing. Pour the cream yoghurt into a small bowl and serve everything – bon appetite
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