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Trout tartare

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Ingredients for 4 servings:

  • 4 trout fillets, smoked
  • 2 stalk(s) celery
  • ½ red bell pepper(s)
  • 1 gherkin(s)
  • 100 g crème fraîche
  • some sea salt
  • some pepper
  • 1 bunch of dill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

First, skin the fillets and dice them very finely. Then wash the celery, bell pepper, and cucumber, also cutting them into very fine cubes. Mix everything together and fold in the crème fraîche. Season with salt and pepper. Wash the dill, spin it dry, tear it into small pieces, and mix it into the tartar. The trout tartar tastes best with fresh pumpernickel slices. Then I would brush the slices with butter, spread some tartar on top, and garnish with a few dill sprigs. If you prefer something a little finer, you can also prepare everything in a food processor. This would make a proper spread.

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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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