Description
Little appetizer for your holiday table
Ingredients
-
Trout
100 g
-
The Apium graveolens Dulce
1 piece
-
Pepper
1 piece
-
Cucumber
1 piece
-
Sour cream
60 g
Cooking
Trout cut into pieces
Peppers and cucumbers clear from the skin and seeds (the cucumber to remove them with a spoon). Cut into small cubes. Celery also chopped.
Mix fish and vegetables. Add chopped dill, sour cream, black pepper. If necessary, add salt.
Bread cut into small pieces and slightly dry in the oven or on a dry pan. (Instead of bread you can also use crackers or just a slice of cucumber.) Spread the tartare on bread (I did it using the ring)
Put on a plate.
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