Summary

Ingredients

• 2 trout (s), freshly smoked or trout fillets from the refrigerated shelf
• 1 medium shallot (s)
• 100 g cream
• 1 tablespoon crème fraîche
• 1 packet pumpernickel or crackers
• 1 bunch dill
• Salt and pepper, whiter from the mill

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Instructions

1. Skin the trout and pluck the bones with a small knife. Peel and chop the shallot.
2. Puree the trout and shallots in a blender, add the creme fraîche and gradually add enough cream to make a smooth cream. Season with salt and white pepper (from the mill). Cool well.
3. It tastes great on round pumpernickel slices or crackers sprinkled with the finely chopped dill.