Trout crostini
with lingonberries and sour cream
Ingredients for 4 people
- 400 gMixed lettuce
- 200 gRadishes
- 4 TbspKühne Balsamissimo creamy mild
- Salt
- Pepper
- 6 TbspWalnut oil
- 16Thin slices of ciabatta bread
- 200 gSour cream
- 250 gSmoked fillets of trout
- Some sour cream, Kühne Lingonberries and dill for garnishing as desired
Nutritional information
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.
The nutritional values given are approximate and should be taken as a guide.
Products used
Preparation
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.
