Vegetables with tuna & trout dip

Name: Vegetables with tuna & trout dip
Cook time: 45 min
Total time: 45 min
Yield: 5
Ingredients: 1 can(s) (210 g) Tuna; 1 small onion; 4-6 Tbsp Mayonnaise; 150 g Whole milk yoghurt; 2 TABLESPOONS Capers (glass); 7-10 Tbsp salt, white pepper; 1 red, green and yellow peppers; 125 g smoked trout fillets; 100 g Cream cheese; 5 TABLESPOONS clotted cream; 12 big mushrooms; 350 g Celery; 1/2 Cucumber; 2-3 Carrots; some stem(s) Parsley; 3 TABLESPOONS Trout caviar

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 5

1 can(s) (210 g) Tuna
1 small onion
4-6 Tbsp Mayonnaise
150 g Whole milk yoghurt
2 TABLESPOONS Capers (glass)
7-10 Tbsp salt, white pepper
1 red, green and yellow peppers
125 g smoked trout fillets
100 g Cream cheese
5 TABLESPOONS clotted cream
12 big mushrooms
350 g Celery
1/2 Cucumber
2-3 Carrots
some stem(s) Parsley
3 TABLESPOONS Trout caviar

Directions

1
Paprika with tuna dip: Drain tuna. Peel and chop the onion. Puree both with mayonnaise, yoghurt and capers, season to taste. Clean, wash and halve the peppers. Fill 1 red, green and yellow half each with tuna cream
2
Mushrooms with trout dip: puree trout, cream cheese and sour cream, season. Wash the mushrooms, unscrew the stems. Fill the mushrooms with the trout cream
3
Cut the remaining pepper halves into strips. Clean and wash the rest of the vegetables and cut them into coarse sticks. Wash the parsley and remove the leaves. Arrange everything. Garnish mushrooms with caviar and parsley. Serve with crackers or bread
4
Drink: cool white wine