Idée recette de la Cave Beetschen entrée gastronomique poisson crustacé fruits de mer Petit gâteau de truite fumée au quark carpaccio de noix de saint-jacques au vinaigre de citron

Small smoked trout Quark tart, scallops carpaccio with lemon vinegar

By Frédéric Chamaret, Gastrodomicile


Ingredients for 4 people


Smoked trout tart                                              

80g Quark or low fat spreadable cream cheese                                                 

50g 35% liquid cream                                                                   

160g smoked trout                                

1 tbsp chives

1 small cucumber

8 scallops (without coral)

1 tsp grated horseradish

8 sprigs of chervil


1 tomato

Salt, Pepper and Paprika




2 tbsp olive oil                                              

2 tbsp lemon vinegar                                                               

Salt, pepper   





In a bowl, lightly crush the smoked trout and add Quark or cream cheese and the cream, which has already been whipped. Salt and pepper.

Add the chopped chives, paprika, grated horseradish and the cubed cucumber. Mix gently and shape small cakes using cookie cutters. Keep cool.

Chop the scallops into thin slices and prepare the dressing.





Place the small trout tart in the centre of the plate, garnish the edges with a thin slice of cucumber and arrange the sliced scallops around the tart.

Garnish the tart with the watercress, diced tomatoes and sprigs of chervil and drizzle the sliced scallops with lemon vinaigrette.


Bon Appétit!