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

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

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

To prepare the Rilette of hot-smoked trout with tomato salsa and marinated asparagus recipe, please follow these instructions:

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 small pieces, turn over with ½ red onion, tarragon, balsamic vinegar, saffron and 4 tbsp. good oil. The asparagus cut into thin slanting slices as blanched, turn over with oil, balsamic vinegar and some herbs. The salad turned over with oil and balsamic vinegar, served with riletten as "ball" that end up on the salad and with the marineredeasparges and herbs on the top.