Summary

Ingredients

• 125 g trout fillet (s), skinless, smoked
• 25 g thick milk, creamy
• Lemon juice
• pepper
• Dill, fresh
• Iceberg lettuce, some leaves
• Lime (n), sliced (garnish)

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Instructions

1. Grind the trout fillets very finely with a fork. Then mix in the soured cream and a little lemon juice. Season with pepper, finely chop the dill to taste and mix in. Cold spots. Cut off balls with a tablespoon and arrange on iceberg lettuce leaves. Garnish with dill and lime wedges. Serve with toast bread.