in Recipes

Trout tartare on pumpernickel slices

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Ingredients for 12 servings:

  • 120 g smoked trout fillet(s)
  • 2 tbsp lime juice
  • 1 tsp horseradish (from the jar)
  • 1 stalk celery
  • 3 spring onions
  • 1 chili pepper(s), red
  • 2 tbsp butter
  • Paprika powder (hot)
  • 12 pumpernickel, round
  • 3 tbsp chives (finely chopped)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely dice the trout fillet. Mix the lime juice with the horseradish, then add the fish pieces. Clean and wash the celery and spring onions, then cut both into very fine cubes. Deseed and finely chop the chili pepper. Mix the butter with the paprika. Mix the marinated trout pieces with the celery, chili pepper, and spring onions. Brush the pumpernickel slices with paprika butter. Spoon the trout tartare over the top. Sprinkle with the chives.

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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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