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Geräucherte und pochierte Lachsforelle mit einer Bucheckern Beurre blanc, Wildkräuteröl, Gurke und Radieschen
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Smoked and poached salmon trout with a beechnut-beurre blanc, wild herb oil, cucumber and radishes
Cook delicious salmon trout with your beechnut oil. Cut the salmon trout lengthwise into 2 cm thick strips. Season evenly with the smoked salt. Grate the lemon peel with the help of a fine grater. Spread the lemon peel grate over the salmon trout strips and rub lightly.
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