Trout filets with horseradish cream

Name: Trout filets with horseradish cream
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 100 g Whipped cream; 2 TABLESPOONS Schmand; 1-2 TABLESPOONS Horseradish (from the jar); 1 TABLESPOON pickled green pepper; 1 Tomato; several sheets Lettuce; 250 g juniper-smoked trout fillets; 4 discs (approx. 160 g) farmhouse bread; some stem(s) Dill; 7-10 Tbsp Lemon wedges and pepper panicles

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

100 g Whipped cream
2 TABLESPOONS Schmand
1-2 TABLESPOONS Horseradish (from the jar)
1 TABLESPOON pickled green pepper
1 Tomato
several sheets Lettuce
250 g juniper-smoked trout fillets
4 discs (approx. 160 g) farmhouse bread
some stem(s) Dill
7-10 Tbsp Lemon wedges and pepper panicles

Directions

1
Whip the cream until stiff. Stir in sour cream and horseradish. Add green pepper. Clean, wash and dry the tomato. Cut tomatoes into quarters, remove seeds and cut flesh into small cubes. Wash lettuce leaves and drain well.
2
Wash dill, chop a part. Arrange trout fillets with the salad on a slice of bread. Spread horseradish cream on top. Sprinkle with diced tomatoes and chopped dill. Garnish with the remaining dill and lemon wedges as desired