Preparation:
Cut the melon open and scoop the inside using a table spoon. Soak the scoops in Muscatel and leave for half an hour in a cool place. Cut the cured ham into thin strips, mix with melon and add the roe. Serve cold.
NUMBER OF SERVINGS |
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| Serves 6 | ||
COOKWARE |
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| Kirchen spoon, knife. | ||
INGREDIENTS |
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| Ingredients | Quantity | Comments |
| Melon | 1 | mediun-size |
| Ham | 200 gr. | |
| White muscatel | 3 dl. | |
| Trout roe | 50 gr. |