Trout Tartare

Name: Trout Tartare
Prep time: 15 min
Total time: 25 min
Yield: 4
Cuisine: German
Ingredients: 300 g smoked trout fillet (3 smoked trout fillets); 2 stalks of celery; 250 g large red bell pepper(s) (1 large red bell pepper); 250 g cucumber (½ cucumber); 6 sprigs of dill; 60 g sour cream; Salt; black pepper; 150 g rye bread rolls (16 rye bread rolls); 15 g yogurt butter (15% fat)

Prep: 15min

| Servings: 4 | Cook: T0M

Trout tartare: finger food with fish – simple to munch on. Serve a plate of vitamin‑rich trout bites with these deliciously garnished trout spread.

Ingredients

300 g smoked trout fillet (3 smoked trout fillets)
2 stalks of celery
250 g large red bell pepper(s) (1 large red bell pepper)
250 g cucumber (½ cucumber)
6 sprigs of dill
60 g sour cream
Salt
black pepper
150 g rye bread rolls (16 rye bread rolls)
15 g yogurt butter (15% fat)

Instructions

1.
Separate the trout fillets from their skin and cut them into 3 cm pieces.
2.
Clean, wash and de‑stem the celery. Halve the pepper, remove seeds and wash it. Peel, halve and deseed the cucumber.
3.
Dice the vegetables finely and place them in a bowl.
4.
Wash the dill, shake it dry and pluck off the leaves. Set some aside.
5.
Add the dill to the trout pieces and mix into the vegetables.
6.
Fold in the sour cream as well; season with salt and pepper.
7.
Thinly spread butter on the rye bread rolls and spoon the trout tartare onto them. Sprinkle the remaining dill over the top and serve.