Smoked Trout with Spinach

Ingredients

• 2 smoked trout fillets (with skin)
• 2 firm tomatoes
• 500 g spinach leaves
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt
• freshly ground pepper
• 1 Tbsp parsley

Instructions

1. 1.

   Wrap the smoked trout fillets in aluminum foil and warm them in a preheated oven at 100 °C for 10–15 minutes. Score the tomatoes crosswise, blanch with boiling water for 1 minute, then shock in cold water and peel. Quarter the tomatoes, remove seeds, and slice the flesh into strips. Wash and trim the spinach leaves, cutting large ones into smaller pieces. Heat 2 tbsp olive oil in a large pan.

2. 2.

   Add the spinach to the pan until it wilts slightly, then transfer to a bowl. Whisk vinegar with salt, pepper, and remaining olive oil; pour over the spinach and mix well. Slice the trout fillets from the skin into portions. Arrange the trout with the spinach and tomatoes on a plate. Season the trout with freshly ground pepper and sprinkle parsley on top.