Smoked trout tartare on pumpernickel slices, served with fresh pomegranate salad

Ingredients for 5 servings:

• 120 g smoked trout fillet(s)
• 1 tbsp lime juice
• 1 tsp horseradish from the jar
• ¼ cucumber(s)
• 3 spring onions
• 12 pumpernickel coins
• 3 tbsp chives
• 700 g leaf lettuce (lamb’s lettuce, possibly lettuce)
• 2 oranges
• 1 pomegranate, possibly more
• 2 packs of mozzarella
• 6 tbsp balsamic vinegar
• 6 tbsp olive oil
• 2 tsp mustard

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

from the show “The Perfect Dinner” on VOX from 11.08.2020

Finely dice the trout fillet. Mix the lime juice with the horseradish, then add the fish pieces. Clean and deseed the cucumber and spring onions, then finely dice them. Mix the marinated trout pieces with the cucumber cubes and spring onions. Spoon the trout tartare onto the pumpernickel slices. Sprinkle with the chives. Trim, wash, and spin dry the lettuce. Dice the mozzarella. Fillet the oranges, including the tops and bottoms, and peel them just inside the flesh. Cut the fillets out over a bowl and collect the juice in the bowl. Halve the pomegranate and add the seeds and juice directly to the bowl. Then mix the dressing with mustard, vinegar, and oil and season with salt and pepper. Combine everything and stir to combine. Nico prepared this recipe as a starter in the show “The Perfect Dinner” – Day 2 in Cologne – on Tuesday, August 11, 2020.