Smoked Trout Tartare on Cucumber Carpaccio

Cut the trout fillets into small cubes and mix with the salt, dill, Citrovin, sour cream or crème fraiche and olive oil. Cool for 20 minutes.

Remove the peel from the cucumber and cut it into thin slices.

For the salad dressing, mix the sunflower oil or other vegetable oil, balsamic vinegar, salt and sugar, vegetable soup and pepper and stir for 5 min.

Arrange the cucumber slices on the plate and brush with the salad dressing. Rinse and dry the lettuce or lollo bianco.

Using 2 soup spoons, form the tartar into 12 small dumplings and arrange 3 dumplings each on the cucumber carpaccio, garnish with fresh dill and a few leaves of Vogerl lettuce or Lollo bianco.

Tip: As an appetizer is excellent oven-fresh ciabatta bread.

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