Recipes with Hot smoked trout

Øredsalat

The court is quite simple! Mix the cream fraiche mayonnaise and chives in a bowl and season with salt and pepper (remember that the trout is quite salty by itself) and then peel the trout fillets and turn them into the dressing. Instead of chives you can cut

Rilette of hot-smoked trout with tomato salsa and marinated asparagus

Rilette: the skin is pulled by the trout and the flesh picked by. The meat is minced red onions, chopped ½ dealt capers, shell from lemon and chopped chives and dill. Tomato salsa: quarter of the tomatoes, the innards are taken out and the tomatoes cut in s