1. Grill the peppers on both sides (about 4 - 5 minutes per side), place them immediately in a bowl and cover with cellophane, keeping the bowl covered for 20 minutes. 2. Skin the peppers and remove the seeds. Dry them on paper towels and cut them up. 3. Fry them together with the oil and garlic in a frying pan on a low heat for 7 - 8 minutes until most of their juices have evaporated. 4. Process them at medium speed until they become a velvety cream. 5. Season with salt and pepper. 6. Grill the bread on both sides and spread the pepper cream on each slice. 7. Place two slices of trout on each piece of bread and decorate with the dill leaves and lemon zest. ---------------------------------------------------------------------------
Nutrition
Ingredients
