{"id":30161,"date":"2019-07-02T00:00:00","date_gmt":"2019-07-02T04:00:00","guid":{"rendered":"https:\/\/www.stromspa.com\/magazine\/uncategorized\/smorrebrod-with-marinated-trout\/"},"modified":"2019-07-02T00:00:00","modified_gmt":"2019-07-02T04:00:00","slug":"smorrebrod-with-marinated-trout","status":"publish","type":"post","link":"https:\/\/www.stromspa.com\/en\/magazine\/gourmet-discoveries\/smorrebrod-with-marinated-trout\/","title":{"rendered":"Smorrebrod with marinated trout and radish, apple and fennel salad"},"content":{"rendered":"<p>TO EAT \u2013 A smorrebrod is an open-faced sandwich made with rye bread, and in the 19<sup>th<\/sup> century it was considered to be a complete breakfast for the Danish people. For Rapha\u00ebl Podlasiewicz, executive chef of the Str\u00f8m bistros, the smorrebrod is a blank canvas. Salty or sweet and perfect as an appetizer, this toast can be recreated by using inspiration and seasonal ingredients. To add a touch of freshness to the Scandinavian classic, we have played with different textures by layering the crunchy salad and the marinated fish.<\/p>\n<p><strong>Ingredients<br \/>\n&#8211; <\/strong><strong>4 SERVINGS<br \/>\n<\/strong>4 slices of rye bread<br \/>\n1 cup of cr\u00e8me fraiche (or fresh goat cheese, ricotta or fresh cheese)<\/p>\n<p><strong>Marinated trout<br \/>\n<\/strong>2 French shallots, minced<br \/>\nThe stem of 1 fennel bulb<br \/>\n1 tsp crushed coriander seeds<br \/>\n1 tsp fennel seeds<br \/>\n1 cup apple cider vinegar<br \/>\n1 cup olive oil<br \/>\n1 lemon (juice and zest)<br \/>\n4 sprigs of fresh dill<br \/>\n1 trout fillet (about 250 g), skinless and boneless<\/p>\n<p><strong>Radish, apple and fennel salad<br \/>\n<\/strong>\u00bd tbsp of Dijon mustard<br \/>\n1 lemon (juice and zest)<br \/>\n1 tbsp honey<br \/>\n1 tbsp apple cider vinegar<br \/>\n4 tbsp olive oil<br \/>\n1 radish, thinly sliced with a mandolin<br \/>\n1 fennel bulb (without stem), thinly sliced with a mandolin<br \/>\n1 granny smith apple, cut into thin juliennes strips<\/p>\n<p><strong>Preparation<br \/>\n<\/strong><strong>Marinated trout<br \/>\n<\/strong>In a saucepan, sweat the shallots with the fennel stem, coriander seeds and fennel seeds.<br \/>\nDeglaze with apple cider vinegar, remove from heat.<br \/>\nAdd olive oil, lemon zest and juice and dill.<br \/>\nPour the hot marinade over the fish. Refrigerate until completely cooled.<\/p>\n<p><strong>Radish, apple and fennel salad<br \/>\n<\/strong>In a bowl, combine Dijon mustard, lemon zest and juice, honey, apple cider vinegar and olive oil. Add the other ingredients. Season with salt and pepper.<\/p>\n<p><strong>How to assemble<br \/>\n<\/strong>Lightly toast the slices of rye bread.<br \/>\nSpread each slice with \u00bc cup of cr\u00e8me fraiche. Garnish with radish, apple and fennel salad.<br \/>\nRemove the trout from the marinade and coarsely flake it over the salad. Garnish with a few dill leaves.<\/p>\n<p><strong>YOU MAY ALSO LIKE THESE ARTICLES<br \/>\n<\/strong><a href=\"https:\/\/archive.stromspa.com\/en\/magazine\/wellness\/about-mindful-eating\/\" target=\"_blank\" rel=\"noopener\">About mindful eating<\/a><br \/>\n<a href=\"https:\/\/archive.stromspa.com\/en\/magazine\/lifestyle-en\/disconnect-from-the-outside-world\/\" target=\"_blank\" rel=\"noopener\">Disconnect from the outside world to reconnect with yourself<\/a><br \/>\n<a href=\"https:\/\/archive.stromspa.com\/en\/magazine\/wellness\/live-fully-through-the-principles-of-acceptance-and-engagement-therapy\/\" target=\"_blank\" rel=\"noopener\">Live fully through the principles of acceptance and engagement therapy<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>TO EAT \u2013 A smorrebrod is an open-faced sandwich made with rye bread, and in the 19th century it was considered to be a complete breakfast for the Danish people. For Rapha\u00ebl Podlasiewicz, executive chef of the Str\u00f8m bistros, the smorrebrod is a blank canvas. Salty or sweet and perfect as an appetizer, this toast [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":23214,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1971],"tags":[],"class_list":["post-30161","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet-discoveries"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts\/30161","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/comments?post=30161"}],"version-history":[{"count":0,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts\/30161\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/media\/23214"}],"wp:attachment":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/media?parent=30161"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/categories?post=30161"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/tags?post=30161"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}