Smoked trout tartare on cucumber carpaccio

Ingredients for 4 servings:

• 190 g trout fillet(s)
• 1 tbsp dill
• 1 pinch of salt
• 1 dashes lemon juice
• 80 g sour cream
• 1 tsp olive oil
• 1 cucumber(s)
• 150 ml oil (sunflower oil)
• 50 ml Balsamic vinegar, bianco
• 1 pinch of salt
• 1 pinch(s) of sugar
• 2 tbsp vegetable broth, instant
• Pepper, freshly ground
• some lettuce leaves for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

festive starter

Cut the trout fillets into small cubes and toss with the dill, a pinch of salt, lemon juice, sour cream, and olive oil, and chill for 20 minutes. Peel the cucumber and slice thinly. For the vinaigrette, combine the sunflower oil, balsamic vinegar, a pinch of salt, sugar, vegetable stock, and pepper, and let it marinate for 5 minutes. Arrange the cucumber slices on the plates and brush with the vinaigrette. Using two tablespoons, shape the trout tartare into 12 small dumplings and arrange three dumplings on top of each of the cucumber carpaccio. Garnish with a few lettuce leaves (such as lamb’s lettuce or lollo biondo). Oven-fresh ciabatta makes an excellent side dish.