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🍽️ Trout and beetroot bites with sour cream

337 kcal · 30 min · 4 servings

Ingredients

• 400 g trout fillet (kitchen-ready, skinless)
• 1 clove garlic
• 2 lemons (juice)
• salt
• pepper (from the mill)
• 2 small red beets
• 2 tbsp walnut oil
• 4 slices walnut bread
• 100 g sour cream
• cress for garnish (shiso)

Instructions

1. 1. Rinse the trout fillets under running water.
2. 2. Cut the fish into small, bite-sized pieces.
3. 3. Peel the garlic clove.
4. 4. Chop the garlic very finely.
5. 5. Mix the chopped garlic with the lemon juice.
6. 6. Stir the garlic-lemon mixture into the fish pieces.
7. 7. Cover the bowl with the fish.
8. 8. Place the bowl in the refrigerator for about 2 hours.
9. 9. Wash the beetroot thoroughly.
10. 10. Steam the beetroot for about 35 minutes.
11. 11. Check if the beetroot is soft.
12. 12. Peel the cooked beetroot.
13. 13. Let the beetroot cool down.
14. 14. Slice the cooled beetroot into thin rounds.
15. 15. Drizzle some oil over the beetroot slices.
16. 16. Season the slices lightly with salt.
17. 17. Season the slices lightly with pepper.
18. 18. Take the fish out of the refrigerator.
19. 19. Finally, season the marinated fish with salt to your liking.
20. 20. Finally, season the marinated fish with pepper to your liking.
21. 21. Cut the bread into 12 equal pieces.
22. 22. Place a small dollop of sour cream on each piece of bread.
23. 23. Place a slice of the beetroot on the sour cream.
24. 24. Place a piece of the marinated trout on top.
25. 25. Garnish the bites with fresh cress.
26. 26. Serve the bites immediately.

Nutrition per serving

• kcal: 337
• Protein: 25 g · Fett/Fat: 13 g · Carbs: 28 g