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Trout tartare on pumpernickel slices

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Ingredients for 1 servings:

  • 12 pumpernickel, (pumpernickel thaler)
  • 125 g trout fillet(s), smoked, natural, packaged
  • 1 tbsp lemon juice
  • ½ onion(s), finely diced
  • 3 tsp horseradish, grated
  • 1 tbsp, heaped cream cheese (horseradish cream cheese
  • 0.3 cup of crème fraîche, approx. 70 g
  • 1 bunch dill, finely chopped
  • Salt and pepper to taste
  • small sprigs of dill, for garnishing

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Finely dice the trout fillets and place them in a bowl. In a separate bowl, combine the remaining ingredients. Add this mixture, tablespoon at a time, to the diced trout fillets until the desired consistency is reached. Season the tartar with salt and pepper and let it sit in the refrigerator for 1-2 hours. Then, serve the pumpernickel patties with the tartar and garnish with the dill sprigs.

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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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