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🍳 Smoked Trout Fillet with Cranberry Cream

150 kcal · 30 min · 4 servings

Ingredients

• 2 smoked trout fillets
• 2 tbsp cranberry compote
• 125 g sour cream
• 1 pinch salt
• pepper (from the mill)
• lemon juice
• 4 tsp grated horseradish
• dill (for garnishing)

Instructions

1. 1. Preheat your oven to 180 degrees Celsius. If you are using a gas oven, set it to level 2 or 3. If you are using convection (fan-assisted) heat, set it to 160 degrees Celsius instead.
2. 2. Place the smoked trout fillets on a sheet of aluminum foil. Wrap the foil tightly around the fish to create a small packet.
3. 3. Place the foil packet on the oven rack. Bake the fillets for 8 to 10 minutes until they are heated through.
4. 4. Remove the packet from the oven and open it carefully. Peel the skin off the trout fillets and discard it.
5. 5. Cut the skinless trout fillets into bite-sized pieces.
6. 6. Place a dollop of cranberry cream on your plate. Arrange the trout pieces on top of the cream.
7. 7. Top the trout with a bit of horseradish. Garnish the dish with fresh dill and serve immediately.

Nutrition per serving

• kcal: 150
• Protein: 11 g · Fett/Fat: 11 g · Carbs: 2 g