Smoked Trout with Mushroom Tartar

Have fun preparing this mushroom dish!

Clean the mushrooms with a dry utensil, remove the stems, dice the caps. Clean the spring onions and dice only the white and light green very finely. Rinse the celery, remove the stalks and cut into fine cubes. Mix everything together in a baking dish.

Rinse parsley, pluck leaves from stems and chop. Chop dill and chives. Add herbs with juice of one lemon, walnut oil and 2 tbsp mustard to the mushrooms, season with salt and pepper and marinate for 15 min.

Remove any remaining bones from the trout fillets with tweezers. The trout fillets on 4 serving plates form.

Season the mushroom tartar and spread evenly over the trout fillets. Stir remaining mustard with oil and vinegar and drizzle around the fillets. Garnish with a few lettuce leaves if desired.

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