Healthy carnival snacks - our selection will surprise you

What snacks with trout in the carnival?

Trout is considered a versatile fish with a lot of freedom in the kitchen. Most often we bake or grill it whole or prepare it in fillet form, but it is equally perfect in carnival salads, finger foods or in the form of tartare. If you want to surprise your guests, you can dare to let your imagination run wild and prepare impressive tartalettes from shortcrust pastry. Fill them with cream cheese, arrange pieces of smoked trout on top and decorate with chopped dill. A simpler and quicker way to make New Year's Eve mini trout sandwiches is to use pumpernickel, wholemeal bread or crackers as a base, or even - for those who limit bread - to prepare this version of snacks on thicker slices of fresh cucumber. Trout is a graceful product for preparing different types of salads, such as pasta salad (in the form of bows) with a hot smoked version of the fish, hard boiled egg, corn, capers and canned peppers. Caesar salad with trout, served on romaine lettuce leaves, will also look very impressive. Hummus, tartare or pastes, such as trout paste with sun-dried tomatoes or light raw trout tartare, which will delight many a palate, are also usually much appreciated at parties - with the addition of shallots, capers, dill, chives, soy sauce and lemon juice.

Trout in the kitchen = health on the plate

Trout is a fish with exceptional nutritional properties. It is characterized by a high density of complete and, importantly, easily digestible protein. It is also a rich source of Omega-3 unsaturated fatty acids - of all freshwater fish, trout provides the most of them. In addition, it is a real treasure trove of vitamins and minerals necessary for proper functioning, including: B vitamins: niacin (vitamin B3), B6 and B12, as well as vitamins A, D and E. Trout also contains large amounts of valuable minerals, such as magnesium, iron, copper, calcium, potassium, zinc, iodine, manganese, selenium and phosphorus.

Opt for a certified product

The taste of trout is largely determined by the origin of the fish. It is important to buy from verified sources, preferably local farms, whose quality is confirmed by certificates, such as the "Our Trout" certificate, awarded to those fish farms that farm in a sustainable manner, in accordance with Polish law, restrictive European standards and in full respect of environmental resources. When you buy aquaculture products from a certified farm, you can be sure that the fish is safe and of high quality.

Recipes by Agnieszka Jasinska for the Our Trout campaign

Caesar salad with troutIngredients: 2 trout fillets, 2 eggs, 2 medium romaine lettuce, 1 roll or 1/3 baguette, 2 tbsp frying oil or olive oil, 50 g finely grated Parmesan cheese.Sauce: 80 g mayonnaise, 1 tablespoon of spicy mustard, 1 clove of garlic, 2 tablespoons of lemon juice, 1 tablespoon of soy sauce, 30 g Parmesan cheese.Preparation: add mayonnaise, mustard, lemon juice, soy sauce to a bowl and mix it all together. Peel the garlic, chop finely and add to the sauce. Grate the cheese on a grater with small meshes and add half to the sauce. Put the eggs in a pot of water and boil for 7 minutes to make them hard, then peel them and cut both eggs into 8 pieces. Heat up a medium-sized skillet. Pour a tablespoon of frying oil or olive oil into it and carefully place the fillet pieces on the hot fat. Fry the fish until golden brown, about 5 minutes on each side. Transfer the fried fillets to a plate lined with a paper towel to drain off unnecessary fat. Clean the pan after the fish with a piece of paper towel. Cut half of a long baguette (it may already be slightly blackened) into slices, and then into smaller pieces/chunks and place them in the pan. Set to medium power and roast the baguette pieces until lightly browned. After a while, pour in three tablespoons of olive oil. Stir the croutons frequently so that they brown evenly, about 7 minutes. Tear off the lettuce leaves and rinse under cold water. Pat dry with a paper towel. Tear the lettuce into pieces, pour some of the Caesar dressing into it and mix it all together. Then arrange the sliced eggs and the fried filet and pour the other part of the sauce over the dish. Sprinkle with croutons and the other part of grated Parmesan cheese.Trout paste with sun-dried tomatoesIngredients: 300 g of trout fillet, ¼ teaspoon of salt, ¼ teaspoon of pepper, ¼ teaspoon of chili, 6 pieces of sun-dried tomatoes, 2 teaspoons of capers, 1 shallot, 2 tablespoons of mayonnaise, 1 clove of garlic, 1 tablespoon of Greek yogurt, freshly ground pepper, 2 teaspoons of chopped chives.Preparation: Preheat the oven to 180 degrees, and line a baking tray with baking paper. Season the trout fillets with salt, pepper and chili and place in the oven. Bake for about 20 minutes. Mash the cooled fish with a fork, peel the shallot and finely chop it, and cut the sun-dried tomatoes and chives into small strips. Combine: trout, chopped shallot, sun-dried tomatoes, capers and chives. Combine mayonnaise with yogurt and pressed garlic, then add to the remaining ingredients, season with pepper, mix - and you're done. Serve the trout paste prepared in this way with crackers or croutons.

Source: Press Inf.