for 4 people

Radish

1 dl	apple vinegar
1 dl	water
1 ½ tbsp	ground cane sugar
400 g	ProSpecieRara "Ostergruss rosa" radish, cut lengthwise into slices approx. 2 mm thick
½ tsp	pink peppercorn
¼ bunch	dill

To serve

4	smoked trout filets, cut into pieces
100 g	crème fraîche
10 g	caper berries, cut in half
20 g	Micro Greens

How it's done

Radish

Pour the vinegar into a pan along with all the other ingredients up to and including the peppercorns, bring to the boil while stirring occasionally. Reduce the heat, cover and simmer for approx. 8 mins. Place the dill in a clean jar that has been rinsed with hot water. Remove the radish from the liquid using a slotted spoon, fill into the jar. Bring the pickling liquid to the boil once again, fill the jars to just below the rim with the boiling hot liquid. Seal the jar immediately, leave to cool on a towel, leave to stand for at least 2 hrs.

To serve

Remove the radish from the pickling liquid, arrange on plates with the trout. Top with crème fraîche, capers and micro greens.

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