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🍽️ Trout Tartare with Cucumber Salad

295 kcal · 30 min · 4 portions

Ingrédients

• 300 g smoked trout
• 1 red onion
• 2 tbsp plain yogurt
• 2 tbsp mayonnaise
• 1 tbsp capers
• 1 tbsp freshly chopped parsley
• salt
• pepper (from the mill)
• 1 splash lemon juice
• 0.5 cucumber
• 4 baguette slices
• olive oil
• dill tips (for garnish)

Préparation

1. 1. Cut the fish into small cubes.
2. 2. Peel the onion and cut it into small cubes as well.
3. 3. Mix the yogurt with the mayonnaise in a bowl.
4. 4. Fold in the fish cubes, capers, and parsley into the yogurt-mayonnaise mixture.
5. 5. Season the mixture with salt, pepper, and lemon juice to taste.
6. 6. Line four small springform pans with cling film.
7. 7. Divide the fish mixture evenly among the prepared molds.
8. 8. Place the molds in the refrigerator for one hour.
9. 9. Wash the cucumber thoroughly.
10. 10. Slice the cucumber into paper-thin rounds.
11. 11. Heat a grill pan over high heat.
12. 12. Toast the bread in the hot pan until golden brown.
13. 13. Allow the toasted bread to cool completely.
14. 14. Cut the cooled bread into thin strips.
15. 15. Arrange the cucumber slices in a fan shape on the plates.
16. 16. Drizzle the cucumbers with olive oil.
17. 17. Lightly salt and pepper the cucumbers.
18. 18. Carefully unmold the cold tartare onto the cucumbers.
19. 19. Place the bread strips next to or on top of the tartare.
20. 20. Garnish the dish with fresh dill and serve.

Nutrition par portion

• kcal: 295
• Protein: 18 g · Fett/Fat: 19 g · Carbs: 14 g