Smørrebrød with Trout Fillet, Capers and Fennel
Trout fillet with capers and fennel © kvalifood.com
Pan-fried trout fillet on rye bread makes a good fish lunch. Fried capers are crispy and salt-bitter and work well against the mild fish. Thinly shaved fennel gives a light anise scent and freshness. A lemon dressing holds it all together. Use a fresh rainbow trout or sea trout.
Ingredients
Yields 4 servings
Trout fillet
- 4 trout fillets (approx. 120 g each), skin removed
- 2 tbsp butter
- salt
- pepper
Fried capers
- 4 tbsp capers, drained and dried
- 2 tbsp oil, for frying
Fennel and dressing
- 1 fennel bulb, thinly shaved
- 2 tbsp lemon juice
- 1 tbsp olive oil
- salt
- pepper
To serve
- 4 slices rye bread
- butter, for the bread
- thin lemon slices
- fresh dill
Directions
Fennel and dressing
Shave the fennel very thinly on a mandolin or with a sharp knife. Toss with lemon juice, olive oil, salt and pepper and leave to marinate for 10 minutes.
Fried capers
Pat the capers dry with kitchen paper. Heat the oil in a small pan and fry the capers over high heat for 1–2 minutes until they open up and are crispy. Lift out and leave to drain.
Trout fillet
Season the trout fillets with salt and pepper. Fry in butter over medium-high heat for 2–3 minutes on each side until golden and cooked through.
To serve
Spread the rye bread with butter. Arrange the fennel marinade on the bread. Place a trout fillet on top and finish with fried capers, lemon slices and fresh dill.