FORELLENRILLETE   

 

 3 trout fillets (smoked)
125 ml creme fraiche
salt, pepper, cream
 

  Chop trout fillets and mix well with creme fraiche in a bowl.
Puree with hand blender until a creamy consistency. In this release the cream.
Season with salt and pepper. Marinade in the refrigerator about half an hour.
Serve on toast.
 

 
     
 

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