Pumpernickeltaler with trout fillets and mirror quail egg

Name: Pumpernickeltaler with trout fillets and mirror quail egg
Cook time: 15 min
Total time: 15 min
Yield: 16
Ingredients: 3-4 leaves Picking salad; 175 g smoked trout fillets; 16 Quail eggs; 8 stalks of chives; 16 Pumpernickel Valley; 2 TEASPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Oil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 16

3-4 leaves Picking salad
175 g smoked trout fillets
16 Quail eggs
8 stalks of chives
16 Pumpernickel Valley
2 TEASPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Oil

Directions

1
Wash the salad and shake dry. Cut the trout fillets into 16 pieces. Brush the pan with oil and warm it up a little (not too hot). Whisk quail eggs one by one, slide them into the pan and fry them until they are fried eggs.
2
Wash the chives, shake dry and cut the stalks into quarters. Spread the pumpernickel thalers with butter, then cover with some salad and 1 piece of trout. Carefully lay 1 fried egg on each.
3
Season with salt and pepper (picture 02: pink berries) and garnish with chives.