10 mn preparation time
10 mn cooking time
Difficulty level: Easy
What you need
4
people
1jar of HUGO sweet and sour French gherkin rings
200g fresh trout
50g smoked trout
150g cream cheese spread
8large seed crackers
1shallot
juice of one lemon
1small bunch dill, washed and dried
Pink berries
Salt and freshly ground pepper
How to prepare
1
Cook the fresh trout in a court bouillon for around 10 minutes. Remove the fish with a skimmer, then flake with a fork.
2
Cut the smoked trout into small cubes.
3
Finely chop the shallot and dill sprig.
4
In a bowl, mix the fromage frais with the fish. Add the shallot and dill, sprinkle with lemon juice and season with salt, pepper and a few pink berries.
5
Spread the trout rolette on the crackers.
6
Cut the HUGO sweet and sour French gherkin slices in half. Arrange the halves on the crackers to form a graphic pattern. Sprinkle with dill and pink berries.
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