Approx. 645 kcal (2689 kJ) / 28 g protein / 35 g fat / 47 g carbohydrates
The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.
1. Wash lettuce leaves, spin-dry and pull apart or cut into bite-size pieces. Remove the stems from the radishes, wash and shave into thin slices. Whisk together 1 tbsp Balsamissimo Lingonberry, salt and pepper, stir in oil drop by drop. Mix lettuce leaves and radishes with the sauce.
2. Place the ciabatta slices on the oven rack and bake in a preheated oven at 200° C (Gas: Level 3, not suitable for fan ovens) and toast a few minutes and turn until golden brown (alternatively the ciabatta can be toasted in the toaster!)
3. Spread the sour cream on the warm slices of bread. Cut the fillets of trout into pieces and spread on top. Garnish crostini with a dollop of sour cream, lingonberries and a tiny sprig of dill. Serve with salad dish, drizzle the remaining Balsamissimo on top.