Fish platter
easy
50 mins
50 mins
Ingredients
- 10 Eggs (size M)
- 8 TABLESPOONS Milk
- 7-10 Tbsp Salt
- 75 g Butter
- 8 discs Boxed black bread (à approx. 50 g)
- 125 g Trout filet
- 2 discs smoked salmon (about 60 g each)
- 150 g smoked eel
- 1/2 (25 g) Glass of trout caviar
- 20 (approx. 300 g) Prawns
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 200 g Tomato Ketchup
- 2-3 TABLESPOONS grated horseradish
- 7-10 Tbsp some creamed horseradish, lemon wedges, salad leaves and dill
Directions
- 1
Whisk eggs and milk and season with salt. Heat 10 g fat in a frying pan and let the egg milk falter in it at medium heat. Occasionally push the eggs together to the middle. Cut the slices of bread into 4 small squares and spread with fat. Let the scrambled eggs cool down and cut out circles (approx. 4 cm Ø). Cover the bread appetizers with them. Cut the trout, salmon and eel into 10 pieces of the same size and place one piece on each snack.
- 2
Garnish trout filet bites with caviar, remaining bites with creamed horseradish, dill and lemon wedges. Wash the prawns and pat dry. Heat 15 g fat and oil in a frying pan and fry the prawns in it for 3-4 minutes. Season with salt, pepper and paprika. Mix ketchup and horseradish. Arrange fish bites and prawns on salad and serve garnished with dill
Nutrition Facts
390 kcal
22 g
23 g
25 g
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