Tatar of smoked trout
In the Christmas holidays it can be more elaborate, you cook after all your loved ones. As a special appetizer we recommend a “Tatar of the smoked trout”.
This recipe can also be prepared wonderfully with Räichersalmon or smoked char. A light wholemeal bread is a perfect match for this. The icing on the cake is a glass of Sauvignon blanc or a dry prosecco. Have fun recooking.
- 4 smoked trout
- 1 shallot or some spring onion
- 1 half lemon
- 1 half salad cucumber
- 1 half apple
- 2 tbsp ceme fraiche or sour cream
- Some horseradish
- Salt and pepper
- Fresh chibly
Cut the trout fillets into small cubes and set aside. Then cut and mix the apple, shallot and cucumber in very fine cubes. As soon as the apple comes to it turn on with lemon juice. Then add the trout cubes. Before serving, stir in the creme fraiche and the horseradish. Then season with salt, pepper and sliced lacuh. Watch out with the salt, because the smoked trout are often already very strong spiced.
Enjoy your meal!