Ingredients

Method

• 250 g lightly smoked rainbow trout
• 100 ml crème fraîche
• 1 T lemon juice
• 1 T chopped dill
• 1 t lemon zest

Method

Ingredients

1. Slice 250 g lightly smoked rainbow trout into ribbons.

2. Mix 100 g oak-smoked salmon trout ribbons with 100 ml crème fraîche, 1 T chopped dill, 1 T lemon juice and 1 t lemon zest.

3. Spoon the creamy oak-smoked salmon trout ribbons onto the rainbow trout ribbons. Garnish with onion sprouts and pink peppercorns. Serve with lime wedges and crusty bread