Smoked trout with rhubarb chutney

Smoked trout with rhubarb chutney

Total: 20 Min. | Active: 20 Min.
lactose-free, gluten-free
Nutritional value / people: 153 kcal
, Fat: 8 g
, Carbohydrate: 8 g
, Protein: 12 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1tbsp olive oil
½ red onion, thinly sliced
100g rhubarb, thinly sliced
1tbsp sugar
¼tsp salt
1tbsp water
½tbsp vinegar
3 sage leaves, finely chopped
100g smoked trout fillets (organic)
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How it's done

Heat the oil in a pan. Sauté the onion for approx. 3 mins., add the rhubarb and cook for approx. 2 mins. Add the sugar, salt, water, vinegar and sage, bring to the boil, reduce the heat, cover and simmer for approx. 5 mins. Allow the chutney to cool slightly, stir well, serve with the trout fillets.

Good to know
Serve with: Toast.


Peeling rhubarb

Peeling rhubarb

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