200 gr di filetto di trota affumicato a freddo
1 mela Granny Smith
succo di 1 limone
1 cucchiaio di olio extravergine d’oliva DOP Garda Trentino
sale nero qb
- Dice trout and apple.
- Add lemon juice and extra virgin olive oil DOP Garda Trentino.
- Mix all, seasoning with salt and pepper.
- Keep in the refrigerator for an hour to let the aroma mature.
- Put in a mound shape on the plates and dust with black salt or poppy seeds.
- Accompany with slices of apples and toasted bread with Alpine pasture butter.
Enjoy with a flute of Trentodoc Brut.