Tomato carpaccio with chutney

Name: Tomato carpaccio with chutney
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 tsp sugar; 40 g pine nuts; 100 g smoked trout filets; 1 garlic cloves; 200 g cherry tomatoes; 500 g tomatoes; 10 g garden cress; 3 tbsp olive oil; 2 tbsp balsamic vinegar; ¼ tsp salt; a little pepper; ¼ tsp sea salt

salad Fish summer

Total: 25 min. | Active: 25 min.

lactose-free, gluten-free

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Ingredients

for 4 person

Chutney
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

Carpaccio
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

How it's done

Chutney

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.

Carpaccio

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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