Tomatoes stuffed with trout tartare
Instructions
05801 TOMATOES STUFFED with TROUT TARTARE INGREDIENTS for 4 PEOPLE A red onion, 2 lemons untreated, green 250 g smoked trout fillet 250 g salmon trout fillet fresh (without skin n ' bones), 4 tomatoes, 50 g Trout ROE, salt, freshly ground pepper.
Peel and cut the onion into three pieces.
Rinse, dry lemons and grate the rind of one of them; collect the juice of both lemons.
Finely chop the fillet of smoked trout and salmon and pour in a bowl; Add the onion, zest and lemon juice.
Add salt and pepper generously, stir, cover with plastic wrap and let marinate for an hour in a cool place.
Meanwhile, wash and cut the tomatoes in half; svuotateli with a spoon without breaking the skin.
Sprinkle the pretzels inside, rigirateli on a baking sheet and let them drain for an hour in a cool place.
When serving, dry the inside of the tomatoes with paper towels, then the cannoli with trout tartare.
Garnish with trout eggs and serve immediately.
