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Ingredients (4 servings)
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400 g Bio-Roggenbrot
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250 g Bio-Forellenfilet geräuchert
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300 g Bio-Äpfel
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Olivenöl, Salz, Pfeffer
Preparation
- Cut the rye bread into bite-sized pieces and toast in a pan with a little olive oil until crispy on both sides.
- Wash and core the apples, then cut them into thin wedges or matchsticks.
- Gently flake the smoked trout fillet into coarse pieces.
- Arrange the toasted bread on plates, top with the apple wedges and trout, and serve sprinkled with freshly ground pepper and a little salt.
