Salmon trout gourmet sandwiches
easy
45 mins
45 mins
Ingredients
- 100 g Butter
- 1 collar Dill
- 2 TABLESPOONS Breadcrumbs
- 1 TEASPOON grated horseradish (from the jar)
- 7-10 Tbsp grated rind of 1 untreated lemon
- 4 (150 g each) Salmon trout fillets
- 7-10 Tbsp Salt
- 2 Fennel tubers
- 150 g Fresh cream
- 7-10 Tbsp Lemon Pepper
- 7-10 Tbsp Lemon slices, rasp and dill
Directions
- 1
Stir butter until creamy. Wash the dill, dab dry and chop finely. Mix breadcrumbs, horseradish, dill, butter and lemon peel. Poach the salmon trout pieces briefly in boiling salted water, drain and place on a baking tray lined with baking paper. Spread the butter mixture on top and bake in a preheated oven (electric range: 225 ° C/ gas: level 4) for approx. 10 minutes until golden brown. Clean and wash the fennel and slice it finely on a vegetable slicer.
- 2
Blanch in boiling salted water for 2 minutes. Drain. Warm the crème fraîche, season with salt and lemon pepper and toss the fennel in it. Arrange gourmet slices and fennel vegetables on a plate. Garnish with lemon peel and slices and some dill. Serve with parsley potatoes
- 3
Per portion ca 2640 kJ/ 630 kcal
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