Smoked trout on steamed kohlrabi

Ingredients for 1 servings:

• 1 smoked trout fillet(s)
• 1 m.-large kohlrabi
• 1 medium-sized onion(s), chopped
• 2 tbsp coconut oil
• salt and pepper
• 6 tbsp Greek yogurt, 10% fat
• 6 tbsp sweet cream
• 10 wild garlic leaves, cut
• salt and pepper
• 1 tomato(s)
• n. B. Dill tips
• some lemon juice, some dashes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Pour the Greek yogurt into a bowl and mix with the cream until creamy. Wash the wild garlic leaves and stir them into the creamy yogurt. Season with salt and pepper. The dip can be made ahead of time, which helps it infuse even more. Peel and finely chop the onion, and sauté it in coconut oil. Peel the kohlrabi thinly, coarsely grate it, and add it to the onions. Sauté everything for a few minutes, then season with salt and pepper. To serve, place the steamed kohlrabi on a plate, place the smoked trout fillet on top, and arrange decoratively with the tomato and dill sprigs. Squeeze over a little lemon juice. Pour the dip into a small bowl and serve everything together.