- 250 g lightly smoked rainbow trout
- 100 ml crème fraîche
- 1 T lemon juice
- 1 T chopped dill
- 1 t lemon zest
Slice 250 g lightly smoked rainbow trout into ribbons.
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.
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