Smoked Trout Tartare on Cucumber Carpaccio
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 190 g trout fillet (s)
- 1 tablespoon dill
- 1 pinch (s) salt
- 1 squirt lemon juice
- 80 g sour cream
- 1 teaspoon olive oil
- 1 cucumber (s)
- 150 ml oil (sunflower oil)
- 50 ml balsamic vinegar, bianco
- 1 pinch (s) salt
- 1 pinch (s) sugar
- 2 tablespoon vegetable stock, instant
- Pepper, freshly ground
- some lettuce leaves for garnish
Print Recipe
Pin Recipe Instructions
- Cut the trout fillets into small cubes and mix with the dill, a pinch of salt, lemon juice, sour cream and olive oil and refrigerate for 20 minutes.
- Peel the cucumber and cut into thin slices. For the vinaigrette, stir together the sunflower oil, balsamic vinegar, a pinch of salt, sugar, vegetable stock and pepper and let it steep for 5 minutes.
- Arrange the cucumber slices on the plates and brush with the vinaigrette. With the help of 2 soup spoons, shape the trout tartar into 12 small dumplings and serve 3 dumplings on each of the cucumber carpaccio. Garnish with some lettuce leaves (such as lamb`s lettuce or lollo biondo).
- Oven-fresh ciabatta is ideal as a side dish.
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