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Cook green beans in salty water until they have a sligth
bit. Strain the vegetable douse with cold water and drain well. Peel
onion and dice finely. Quarter tomatoes, remove seeds and
cut them into small cubes. Spice vinegar with salt and peper, then add
oil and blend thoroughly. Add beans, tomatoes and onions into a large
bowl. Pour over the marinade and mix well. Let it sit for 20 minutes.
Warm up milk, add saffron and mix well. Cut across smoked trouts into 2
cm pieces. Prepare green salad and cut chive into small slices. Blend
creme fraiche and saffron milk. Mix sauce and trout pieces carefully.
Place salad on 4 plates, then the vegetable and at last the mrinaded
trouts. Garnish with chive. |
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