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🍽️ Fresh Trout Tartare with Crisp Vegetables

218 kcal · 30 min · 4 servings

Ingredients

• 300 g smoked trout fillet (3 smoked trout fillets)
• 2 stalks celery
• 250 g large red bell peppers (1 large red bell pepper)
• 250 g cucumber (0.5 cucumbers)
• 6 sprigs dill
• 60 g sour cream
• salt
• pepper
• 150 g pumpernickel rounds (16 pumpernickel rounds)
• 15 g yogurt butter (15 % fat)

Instructions

1. 1. Remove the skin from the trout fillets.
2. 2. Cut the fillets into approx. 3 cm (1 inch) cubes.
3. 3. Wash the celery thoroughly.
4. 4. Remove the fibrous strings (the 'string') from the celery.
5. 5. Halve the bell pepper.
6. 6. Remove the core and seeds from the bell pepper.
7. 7. Wash the prepared bell pepper.
8. 8. Peel the cucumber.
9. 9. Halve the peeled cucumber.
10. 10. Remove the core from the cucumber halves.
11. 11. Dice all the prepared vegetables into fine cubes.
12. 12. Place the diced vegetables into a bowl.
13. 13. Wash the dill.
14. 14. Shake the dill dry.
15. 15. Pluck the small dill leaves (fronds) from the stems.
16. 16. Set aside a small amount of dill for later garnishing.
17. 17. Add the trout cubes to the vegetables in the bowl.
18. 18. Add the remaining dill to the bowl.
19. 19. Gently mix everything until the dill is evenly distributed.
20. 20. Add the sour cream to the mixture.
21. 21. Gently fold in the sour cream.
22. 22. Season the tartare with salt.
23. 23. Season the tartare with pepper.
24. 24. Take the pumpernickel rounds.
25. 25. Spread each round thinly with butter.
26. 26. Distribute the trout tartare onto the buttered rounds.
27. 27. Sprinkle the reserved dill leaves over the top.
28. 28. Serve the dish immediately.

Nutrition per serving

• kcal: 218
• Protein: 20 g · Fett/Fat: 7 g · Carbs: 17 g