Smoked Trout on Kohlrabi Purée

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Peel and dice the kohlrabi. Mix the vegetables with salt and sugar well and let stand for about 15 minutes.
Pour the cream on, the kohlrabi should just be covered.
Cook in the cream until soft and then puree. Season to taste with pepper and grated lemon zest. If you want, you can also add a piece of butter.
The puree tastes good warm and cold.
Heat the sunflower oil in a small saucepan and fry the basil leaves in it. Caution: can splash a lot! Drain the leaves on paper towels.
Cut the trout fillet (it should be room temperature) into bite-sized pieces.
Put the puree on the starter spoons, place a piece of trout fillet on top and decorate with the fried basil leaves.

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