Trout cream on pumpernickel

Name: Trout cream on pumpernickel
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 75 g smoked trout fillet; 3 tablespoons (80 g) Fresh cream; 1-2 TEASPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 50 g Lamb's lettuce; 4-6 cherry tomatoes; 1-2 TEASPOONS White wine vinegar; 2 TEASPOONS Oil; 2 stem(s) Dill; 12 Pumpernickel Thaler; 4 TSP Cranberries (glass); 4 TSP Trout caviar (glass)

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

75 g smoked trout fillet
3 tablespoons (80 g) Fresh cream
1-2 TEASPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
50 g Lamb's lettuce
4-6 cherry tomatoes
1-2 TEASPOONS White wine vinegar
2 TEASPOONS Oil
2 stem(s) Dill
12 Pumpernickel Thaler
4 TSP Cranberries (glass)
4 TSP Trout caviar (glass)

Directions

1
Coarsely chop the trout filet. Mix with crème fraîche. Season to taste with lemon juice, salt and pepper
2
Clean, wash and drain the lamb's lettuce. Wash and quarter the tomatoes. Mix vinegar, salt, pepper and sugar. Whip oil into it. Mix everything
3
Wash the dill, shake it dry and pluck the flags. Spread the trout cream on the pumpernickel coins. Garnish each of the 4 thalers with cranberries, dill flags or trout caviar. Serve with salad
4
Drink: cool white wine