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Export 6 ingredients for grocery delivery
Forellenfilets und Schalotte klein schneiden und zusammen mit Creme fraiche und Sahne pürieren. Nach Belieben mit Salz und Pfeffer abschmecken. Anschließend die Forellencreme in einen Spritzbeutel füllen und auf Pumpernickeltaler spritzen oder einfach als Dip servieren.
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