Rinse the salmon trout fillet and cook in a little salted water with a teaspoon of lemon juice for about seven minutes with the lid closed. Mash the smoked eel with a fork. Rinse, dry and chop the kitchen herbs. Mix drained mashed salmon trout, eel and kitchen herbs and season with pepper, juice of one lemon, salt and maybe brandy. Fill into dessert bowls and sprinkle with poked red berries. Allow to infuse for at least an hour.
Tips: Serve with: toasted farmhouse bread
Nutritional values: per unit about 145 calories, 9 g fat
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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