Hink Wien Rainbow Trout

The rainbow trout in this delicacy comes from fresh, clear Austrian waters. The meat of this freshwater fish is compact and juicy. Perfumed with fresh lemon peel and marinated in mild, nutty rapeseed oil, this speciality adds an elegant touch to your dinner table as well as fine fish platters for a cold buffet.

Tip: Tagliatelle with rainbow trout fillets (main course for two people):

• 1 can of Hink rainbow trout
• 150-250 g tagliatelle
• 4 pieces of sun-dried tomatoes in oil
• 1/2 a mozzarella ball or buffalo mozzarella
• Some oil from the jar of sun-dried tomatoes
• Salt
• Fresh oregano, chopped
• A few oregano leaves for garnish

1. Cook the tagliatelle in plenty of salted water according to the instructions on the packet until al dente.
2. In the meantime, cut the sun-dried tomatoes and mozzarella into small cubes. Remove the rainbow trout fillets from the can.
3. Drain the cooked pasta and toss in the oil in a large bowl or pan.
4. Add the tomato and mozzarella cubes as well as the chopped oregano and mix.
5. Season to taste with salt.
6. Add the rainbow trout fillets to the pasta.
7. Serve and garnish with oregano leaves and a few drops of the oil.