Smoked trout with rhubarb chutney

Total time: 20m
Preparation Time: 20m

For 2 people

Nutritional Information

Contains 153 Kcal, 12g Protein, 8g Carbohydrates, 8g Fat


  • 1 tbsp olive oil
  • 0.5 red onions, thinly sliced
  • 100 g rhubarb, thinly sliced
  • 1 tbsp sugar
  • 0.25 tsp salt
  • 1 tbsp water
  • 0.5 tbsp vinegar
  • 3 sage leaves, finely chopped
  • 100 g smoked trout fillets (organic)

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  • Heat the oil in a pan. Sauté the onion for approx. 3 mins., add the rhubarb and cook for approx. 2 mins. Add the sugar, salt, water, vinegar and sage, bring to the boil, reduce the heat, cover and simmer for approx. 5 mins. Allow the chutney to cool slightly, stir well, serve with the trout fillets.
  • Serve with:


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