← All recipes

🍽️ Trout fillets on baguette slices

93 kcal · 30 min · 4 servings

Ingredients

• 2 bunches parsley
• 1 bunch spring onions
• 4 tbsp olive oil
• 2 tbsp small capers
• salt
• pepper (from the mill)
• 2 tomatoes
• 500 g smoked trout fillet
• 1 baguette

Instructions

1. 1. Wash the parsley and shake it dry.
2. 2. Chop the parsley roughly.
3. 3. Wash the spring onions and trim them.
4. 4. Cut the spring onions into rings.
5. 5. Sauté the onion rings for a few minutes in hot olive oil.
6. 6. Add the parsley and sauté briefly.
7. 7. Puree the spring onions, parsley and capers finely.
8. 8. Season the mixture with salt and pepper.
9. 9. Blanch the tomatoes briefly.
10. 10. Shock them in cold water.
11. 11. Peel the tomatoes.
12. 12. Quarter the tomatoes.
13. 13. Remove the core.
14. 14. Cut the tomatoes into small cubes.
15. 15. Cut the trout fillets into 20 equal pieces.
16. 16. Cut 20 slices from the baguette.
17. 17. Toast the slices in the hot oven (200 degrees) until light brown.
18. 18. Remove them and let them cool.
19. 19. Spread some of the herb paste on each baguette slice.
20. 20. Place one piece of trout fillet on top.
21. 21. Sprinkle with the tomato cubes.

Nutrition per serving

• kcal: 93
• Protein: 7 g · Fett/Fat: 3 g · Carbs: 10 g