Kohlrabi salad with smoked trout

Ingredients for 6 servings:

• 1 egg(s)
• ½ cucumber(s)
• 750 g kohlrabi, young
• 1 onion(s)
• 5 tbsp balsamic vinegar, white
• salt and pepper
• 100 ml oil
• 150 g peas (frozen)
• 1 salad (Lollobianco)
• 1 bunch parsley, flat
• 200 g smoked trout(s)
• Sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

very good party salad, it doesn’t mind standing for a long time

Boil the egg hard, let it cool, chop finely, and set aside. Thinly slice the deseeded, peeled cucumber. Cut the peeled kohlrabi into thin, 5 cm sticks. Finely dice the onion. Mix a vinaigrette with vinegar, salt, pepper, sugar, and oil. Let the cucumber, kohlrabi, onion, and frozen peas sit in the vinaigrette for 30 minutes. Tear the lollobianco apart, tear it into bite-sized pieces, wash it, and spin it dry. Finely chop the parsley. Mix it with the salad and the remaining ingredients and arrange everything on a platter. Tear the trout into pieces and scatter them over the salad with the chopped egg. If I know in advance that the salad will have to stand for a really long time, I replace the lollobianco with iceberg lettuce.