Soy Marinated Trout














This is the most popular starter at home.

320 g trout fillets without skin and bones
2 dl soy sauce
1 tablespoon oil
Avocado Cream:
1 avocado
1 clove garlic
1 tablespoon crème fraîche
2 tablespoons olive oil
1 lime
Cilantro Yogurt:
0.5 dl yoghurt, natural
0.5 tablespoons cilantro , fresh
lemon juice
1 baguette
olive oil

1 baguette
olive oil

Cut the trout into large cubes and let them marinate in soy sauce for at least 1 hour, preferably overnight.
Remove trout from soy sauce and dry them well with paper towels.
Fry trout quickly in oil until  it changes color, ca. 30 seconds on each side.
Cut the trout into fine slices.

Avocado Cream
Mince the garlic. Cut avocados in half, remove the stone and scrape out the avocado meat with a spoon.
Mash avocado until you have a smooth mash and mix with garlic, crème fraîche and olive oil.
Season with lime juice and salt.

Cilantro Yogurt
Finely chop the cilantro and mix with yoghurt.
Season with lemon juice.

Preheat oven to 180 ° C.
Cut the baguette into thin slices and place on baking paper on a baking tray.
Drizzle over the olive oil and fry the slices crispy and golden in the oven, about 8-10 minutes.
Add a little avocado cream, a slice of trout and a little cilantro yoghurt on each toast slice and garnish with fresh cilantro.










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