John Myers
Contents
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Ingredients
Smoked trout tartare on pumpernickel thalers:
- 120 g Smoked trout fillet without bones
- 2 tbsp Lime juice
- 1 tsp Horseradish from the jar
- 0,25 Pc. Cucumber
- 3 Pc. Spring onion
- 12 Pc. Pumpernickel round
- 3 tbsp Chives finely chopped
Pomegranate Salad:
- 700 g Salad (e.g. lamb's lettuce or lettuce)
- 2 Pc. Orange
- 1 Pc. Pomegranate
- 2 Pc. Mozzarella
- 6 tbsp Balsamic vinegar
- 6 tbsp Olive oil
- 2 tsp Mustard
Instructions
Smoked trout tartare on pumpernickels:
- Finely dice the trout fillet. Mix lime juice with horseradish, add pieces of fish. Clean and core the cucumber and spring onions, then cut into very fine cubes.
- Mix the marinated trout pieces with the cucumber and spring onions.
- Put the trout tartar on the thalers with a small spoon. Sprinkle with the chives.
Pomegranate Salad:
- Clean, wash and spin dry the lettuce.
- Dice the mozzarella. Fillet the oranges. Cut out the fillets over a bowl and collect the juice in the bowl. Halve the pomegranate, add the seeds and juice directly to the bowl.
- Then season the mustard, oil and vinegar dressing with salt and pepper. Put everything together and stir.
Nutrition
Serving: 100gCalories: 304kcalCarbohydrates: 1gProtein: 5.2gFat: 30.9g
