Trout brioche
Ingredients for two portions
Ready in approx. 15 minutes
Difficulty level: Easy
| 1 Can | Appel smoked trout fillets in rapeseed oil |
| 2 | Brioche bun |
| 4 TBSP | Crème fraîche |
| ½ Lemon | (zest & juice) |
| as required | Salt, pepper, Rocket |
1 Can
Appel smoked trout fillets in rapeseed oil
2
Brioche bun
4 TBSP
Crème fraîche
½ Lemon
(zest & juice)
as required
Salt, pepper, Rocket
Preparation
Cut the brioche buns in half horizontally and lightly toast the cut surfaces in a hot pan without fat until golden brown.
In a small bowl, mix the crème fraîche with the lemon zest and a splash of lemon juice until smooth. Season with salt and pepper to taste.
Spread the toasted cut surfaces of the brioche halves generously with the lemon cream.
Spread the rocket on the brioche halves.
Carefully place the trout fillets on the rocket. If necessary, drain off any excess oil from the can beforehand.
Pour the rest of the lemon cream over the trout fillets and garnish the brioche with additional rocket and fresh pepper as desired.
Good Appeltite!
