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Listed in: Dips
2 geräucherte Forellenfilets
2 Schalotten würfeln, beides pürieren
1 Eßl Creme fraiche mit
100 g Sahne verrühren
Salz, weißer Pfeffer würzen, gut kühlen
Cracker oder Pumpernickeltaler bestreichen
mit Dill garnieren
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