Summary

Ingredients

• 1 bunch Lollo Rosso or Lollo Bionda
• 1 pack trout fillet (s), smoked
• 8 quail egg (s)
• chives
• 8 pumpernickels
• some butter
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Wash the lettuce and shake dry.
2. Cut the trout fillets into round pieces.
3. 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.
4. Wash the chives, shake dry and cut the stalks into short pieces.
5. 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.
6. Serve warm or cold.