Salmon Trout Breads

For the salmon trout sandwiches, first quarter the apple for the dip and cut out the core. Cut the flesh into small cubes. Mix mayonnaise, sour cream and horseradish, stir in apple pieces, season dip with salt and pepper. For garnish, peel kohlrabi and cut into slices as thin as possible.

Cut trout fillets into 4 pieces, season with salt and pepper. Heat oil in a coated pan, fry fillets until translucent. Toast bread until crispy.

Place kohlrabi on breads, spread with dip and top with trout fillets. Serve salmon trout sandwiches quickly.

Preparation Tip:

Salmon trout breads also taste great cold with smoked trout fillets.

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