Ingredients

300 g smoked trout fillets / 1 yellow pepper / 1 red pepper / 1 cucumber / 1 tomato / 1 spring onion / 1 parsley root / 2 tbsp olive oil / 2 tbsp white balsamic vinegar / 1 lemon / 1 tsp grated horseradish / salt / pepper / 25 g butter / 1 slice of black nut bread

Preparation

Peel the cucumber and parsley root. Core the pepper, cucumber, tomato and spring onion into approx. 1 cm cubes. Cut the parsley root, blanch briefly and rinse. Season the vegetables and mix with horseradish, vinegar and lemon juice and let steep for 5 minutes.

Cut the black bread into 2 cm cubes and toss in a hot pan, add butter and fry until crispy. Arrange the croutons on the plate, remove the trout fillets from the skin and add.