in Germany

Trout cream

updated

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Ingredients for 1 servings:

  • 2 trout fillets
  • 2 tbsp crème fraîche
  • 4 tbsp cream
  • 1 shallot(s)
  • salt and pepper
  • possibly pumpernickel

Instructions

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

Trout dip

Finely chop the trout fillets and shallots and purée them with the crème fraîche and cream. Season with salt and pepper to taste. Then fill the trout cream into a piping bag and pipe onto pumpernickel slices or simply serve as a dip.

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Written by John Myers

Professional Chef with 29 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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