Trout mince and pickled cheese

Name: Trout mince and pickled cheese
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 4 Branches of rosemary; 1 Garlic clove; 100 g dried tomatoes in oil; 1 chili pepper; 2 TABLESPOONS Wine vinegar; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 500 g Gouda cheese; 75 g pitted green olives; 150 g Tomatoes; 1 Onion; 1 glass (212 ml) Cornichons; 3 packs (125 g each) smoked trout fillets; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Pepper; 7-10 Tbsp Dill

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

4 Branches of rosemary
1 Garlic clove
100 g dried tomatoes in oil
1 chili pepper
2 TABLESPOONS Wine vinegar
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
500 g Gouda cheese
75 g pitted green olives
150 g Tomatoes
1 Onion
1 glass (212 ml) Cornichons
3 packs (125 g each) smoked trout fillets
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Pepper
7-10 Tbsp Dill

Directions

1
For the cheese ##rosemary## wash, shake dry. Pluck needles from the twigs, except for something to garnish, and chop. Peel garlic. Cut dried tomatoes and garlic into fine cubes.
2
Wash the chilli and cut into fine rings. Mix tomato cubes, rosemary, ##garlic##, chilli, vinegar and 2 tablespoons of oil. Season to taste with salt. Cut cheese into cubes. Put cheese and olives in the marinade.
3
For the Häckerle wash and clean the tomatoes, cut them in half crosswise, remove the seeds and cut the flesh into cubes. Peel and finely chop the onion. Cut the gherkins, except for 1 for garnishing, into quarters lengthwise and cut into slices.
4
Cut the trout fillets, except for 1/4 fillet, into cubes (edge length approx. 0.5 cm). Mix lemon juice and 1 tbsp. oil and season with salt and pepper. Mix the prepared ingredients. Cut the rest of the cornichon into fine slices and cut the remaining trout quarter into 8 strips.
5
Arrange trout mince on plates and garnish with trout strips, gherkins and ##Dill##. Arrange cheese salad in a bowl and garnish with rosemary.