Ingredients
- 100g fresh trout fillet
- 150g beetroot
- Rye bread
- Handful of spinach leaves
FOR THE MARINADE
- 550ml water
- 75g salt
- 55g sugar
Servings:4Level:easy
1. Cut the trout fillet into finger size strips. Prepare the marinade for a brief salting. Mix the cold water, salt and sugar well. Dip the trout strips into this marinade.
2. Cut the bread into strips. Place the cubed beetroot and trout strips on the top. Garnish with chopped spinach leaves.
To make this appetizer taste even better you can choose rye bread with sunflower seeds and rainbow trout.
