Trout Tartare on Pumpernickels
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 120 g trout fillet (s), smoked
- 2 tablespoon lime juice
- 1 teaspoon horseradish, (from the glass)
- 1 stalk celery
- 3 spring onion (s)
- 1 chilli pepper (s), red
- 2 tablespoon butter
- Paprika powder, (spicy)
- 12 pumpernickel, round
- 3 tablespoon chives, (finely chopped)
Print Recipe
Pin Recipe Instructions
- Finely dice trout fillet. Mix lime juice with horseradish, add pieces of fish.
- Clean and wash the celery and spring onions and cut both into very fine cubes. Core the chilli pepper and chop very finely. Mix the butter with the rose paprika.
- Mix the marinated trout pieces with the celery, chilli pepper and spring onion. Brush the Pumpernickaler with paprika butter. Spread the trout tartare on top with a small spoon. Sprinkle with the chives.
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