Carpaccio of trout


Whip together all the ingredients (except the chives).
Brush the bottom of 4 plates with this mixture.
Lay the trout fillets on top.


Finish by brushing the trout with the same preparation.
Sprinkle on the chopped chives.
Serve with a seasoned mixed salad.

For 4 people


- 4 trout fillets
- 200 gr of mixed salad
- 1 soup spoonful of chives
- 1 lemon juice
- 1 soup spoonful of crushed green pepper
- 2 soup spoonfuls of finely chopped onions
- 2 soup spoonfuls of 0% soft white cheese
- 2 soup spoonfuls of olive oil
- 1 teaspoon of Reims mustard