Recipes with Pepper

Smoked salmon with trout and coriander

Place slices of the smoked salmon on a piece of household film next to each other. Stir the smoked trout with mayonnaise, mustard, mustard, salt and pepper. Spread it over the salmon and roll into a close "sausage". Roll a piece of stannol extra so that it rem

Pasta with hot-smoked trout and parsley

Cook the pasta as directed in a pan of boiling lightly salted water. Pour the water and put the pasta back into the pan. Turn with chopsticks, picked fish (without bones) and parsley. Season with salt and plenty of freshly ground pepper.

Salad with smoked trout and smoked cheese and casserole

Stir smoke with mustard, salt and pepper. Pick the smoked trout, cut the tomatoes in quarters. Turn the dish together with tomatoes, cress and pickled trout. Order on crisp salad and server with a good bread.

Angling Trout

Bacon is laid on a breadboard side by side as long as the fish. The fish are thoroughly cleaned and filed, the remaining bones are peeled out, one fillet is placed on the bacon and vegetables and lobster peels are filled upstairs, then the other fillet is laid

Grilled trout with lemongrass and ginger

Remove the outermost leaves from lemon grass. Cut the innermost fine and mix it with ginger, picked coriander, the juice from ½ lime, 1 tablespoon of olive oil, salt and pepper. Fill in the two trout and cook or grill the fish for about 7 - 8 minutes on each s

Smoked Trout

Roast & amp; Capers cut very nicely. Mayonnaise & amp; Bring the cremafiche together (do not overdo it) add salt, pepper and lemon, add red onion and amp; Kappers. Finally, there is a roughly chopped smoked trout & amp; The chopped chives! On the bottom of

Fishing Lasagne I

Take the spinach out of the freezer in the morning and let it thaw in the fridge or wipe it in a saucepan. Cut the fish fillet into thin slices. Whip the egg together with the nutmeg into the finished sauce. Put the lasagna in layers in a square oven-proof dis

Green pancakes with hot-rolled trout

Blend parsley and milk. Stir the flour with egg, melted butter, youghurt, milk. Season with salt, pepper and a pinch of sugar. Always allow the dough to pull at least 30 minutes before use. Use a little bit of fat for the first pancake. Then bag the pancake