Trout Fillets on Baguette Slices

Ingredients

• 2 bunches parsley
• 1 bunch spring onions
• 4 tbsp olive oil
• 2 tbsp capers
• Salt
• Pepper (freshly ground)
• 2 Tomatoes
• 500 g smoked trout fillet
• 1 baguette

Instructions

1. 1.

   Wash the parsley, shake dry and roughly chop. Wash the spring onions, trim and slice into rings; sauté in hot olive oil for a few minutes, add the parsley and briefly cook together. Then blend the spring onions with the parsley and capers into a fine paste, season with salt and pepper. Briefly blanch the tomatoes, shock them, peel, quarter, deseed and dice.

2. 2.

   Cut the trout fillets into 20 equal pieces.

3. 3.

   Slice the baguette into 20 slices; toast in a preheated oven at 200°C until light brown, remove and cool. For serving spread some of the herb paste on each baguette slice, place one trout piece on top, and sprinkle with tomato cubes.