Usuba
Tapas with Smoked Trout and Parsnip Puree
An exquisite appetizer on bread with marinated smoked trout, delicate parsnip puree and teriyaki. The dish combines the delicate flavor of fish with earthy notes of the root vegetable and the subtle sweetness of the sauce.
- Total
- 20 min
- Standard serving
- 71 g
Ingredients
Total 5
Instructions
- 1
Step 1
Prepare the ingredients for the puree: peel and chop the onion and garlic, cut the parsnip into pieces.
Melt the butter over medium heat, then sauté the onion and garlic until soft.
Add parsnip, cook for 15–20 minutes until completely soft.
Blend into a smooth puree using a blender, season with salt and pepper to taste.
- 2
Step 2
Cut the trout into thin slices or pieces.
Salt, pepper, and sprinkle with smoked paprika.
Pour the teriyaki sauce over, mix well, and let marinate for 10–15 minutes.
- 3
Step 3
Smoke the marinated trout at a temperature of 45 °C for 1 hour, using a smoker or special equipment.
- 4
Step 4
Slice the white bread, optionally toast it lightly in a toaster.
Spread a thin layer of parsnip puree on the bread.
Place smoked trout on top.
Garnish with thin cucumber slices and drizzles of teriyaki sauce.
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