Summary

Ingredients

• 300 g trout fillet (s), smoked
• 1 bunch spring onion (s)
• 0.5 ½ bunch dill
• 250 g sour cream
• 5 medium egg (s)
• 1 clove garlic (or 2)
• Salt and pepper, pepper
• 1 packet puff pastry, round slices

For the set:

• 1 lemon (organic), sliced
• Dill, some stalks it
• Trout (s) - caviar

Print Recipe Pin Recipe

Instructions

1. Cut trout fillets into small pieces. Spring onions, clean, wash, pat dry and cut into rings. Rinse the dill, shake dry, pluck the dill tips from the coarse stalks, chop finely.
2. Beat the sour cream with the eggs until smooth. Peel the garlic, chop it finely and mash it with a little salt. Add to the sour cream and egg mixture with the dill. Season well with salt and pepper.
3. Preheat the oven to 200 degrees.
4. Place the puff pastry in a tart pan (26 cm diameter) without baking paper. Prick several times with a fork, fold in the edge a little. Spread the trout fillet pieces and spring onions on the bottom and pour the sour cream and egg mixture over them. Bake the quiche in the preheated oven for about 40 minutes.
5. Serve garnished with a few halved lemon wedges, dill stalks and trout caviar.
6. Tastes lukewarm and cold.