Tomato carpaccio with chutney

Tomato carpaccio with chutney

Total: 25 min. | Active: 25 min.
lactose-free, gluten-free
Nutritional value / portion: 212 kcal
, Fat: 14 g
, Carbohydrate: 10 g
, Protein: 10 g


4 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:

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3 tbsp olive oil
1 garlic clove, squeezed
200 g cherry tomatoes, quartered
2 tbsp balsamic vinegar
1 tsp sugar
¼ tsp salt
a little pepper


500 g tomatoes
¼ tsp sea salt
a little pepper
100 g smoked trout filets, torn into pieces
40 g pine nuts, roasted
10 g garden cress
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How it's done

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Heat the oil in a pan. Sauté the garlic and tomatoes. Add the balsamic and sugar, simmer for approx. 4 mins., season, leave to cool.


Arrange the tomatoes on plates, season. Spread the trout and chutney on top of the carpaccio. Sprinkle with the pine nuts and cress.

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