Smoked Trout Tartare with Meadow Herbs and Paprika Oil

For the smoked trout tartare, remove the remaining skin, bones, etc. from the smoked trout and chop finely. Mix with the remaining ingredients and season with salt and pepper.

For the salad, gently mix kitchen herbs, meadow herbs and radicchio. Marinate with olive oil and vinegar.

For the paprika oil, mix olive oil with paprika powder and let stand for 30 minutes. Then strain through a straining cloth or tea bag or filter.

Arrange smoked trout tartare on plates and top with meadow herb salad and finish with paprika oil.

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