Pumpernickaler with Trout Fillet and Fried Quail Egg

Summary

Prep Time	20 mins
Cook Time	5 mins
Total Time	25 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 8)

Ingredients

Pumpernickaler with Trout Fillet and Fried Quail Egg

Instructions

Wash the lettuce and shake dry.
Cut the trout fillets into round pieces.
Melt some butter in the pan and don`t let it get too hot. Beat the eggs one by one in the pan and fry them into small fried eggs.
Wash the chives, shake dry and cut the stalks into short pieces.
Spread a thin layer of butter on the pumpernickels and decorate with a little lettuce. Put a piece of trout on each taler. Then carefully place a fried egg on top of each. Season with salt and pepper and garnish with chives.
Serve warm or cold.

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