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.
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: 100 g Calories: 304 kcal Carbohydrates: 1 g Protein: 5.2 g Fat: 30.9 g