Summary

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

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Instructions

1. 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.
2. 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.
3. 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).
4. Oven-fresh ciabatta is ideal as a side dish.