1. Preheat the oven to 220 °C (fan). Wash the dill thoroughly, pat dry, remove thick stems and chop finely. Also finely chop the capers. Shred the trout fillets into pieces. Rinse the lemon and finely grate about 1 tsp of zest.
2. In a bowl, mix the cream cheese with dill, capers and the trout pieces. Season with lemon zest, salt and pepper.
3. Roll out the puff pastry and place the cream in the center, about 10 cm wide. Cut the pastry from both sides up to the filling into strips approx. 2 cm wide. Fold these strips alternately from each side over the filling to create a braid pattern and cover the filling.
4. Separate the egg. Place the braid on a baking sheet lined with baking paper and brush with the egg yolk. Bake in the oven for approx. 20–25 minutes until golden brown. Enjoy the braided puff pastry with trout lukewarm or cooled. Bon appétit!
Nutrition per serving
kcal: 425
Protein: 22 g · Fett/Fat: 30 g · Carbs: 20 g
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