600 g tomatoes
4 trout fillets (smoked)
2 onions
salt, pepper Marinade 1 bunch thyme (or dried)
3 tbsp. olive oil
2 tbsp. wine vinegar
100 g black olives
Wash tomatoes and cut into slices. Place tomato slices
on 4 plates and sprinkle with salt and pepper. Remove bones and skins
from the trout fillets and arrange them upon the tomatoes.
Peel onion, cut into thin rings and pour over the trout.
Mix olive oil, white wine vinegar and 1 tbsp. thyme leaves. Drizzle
dressing over salad and garnish with black olives.
