Smoked Trout Tartare on Pumpernickel Taler with Fresh Pomegranate Salad

5 from 5 votes
Prep Time 40 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 304 kcal


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


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.


Serving: 100gCalories: 304kcalCarbohydrates: 1gProtein: 5.2gFat: 30.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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