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Fresh salad with smoked trout

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Ingredients for 4 servings:

  • 2 lettuce hearts
  • 1 cucumber(s)
  • 10 radishes
  • 8 tomatoes (cocktail tomatoes)
  • 100 g cheese, butter cheese, in a piece
  • 1 cup of cream
  • 1 cup crème fraîche
  • 1 tsp mustard
  • 4 trout fillets, smoked
  • 4 eggs, hard-boiled
  • Salt
  • pepper
  • Sugar
  • lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the lettuce hearts and cut them into large pieces. Cut the cucumber into half slices, including the skin. Cut the radishes into slices or eighths. Quarter or eighth the cherry tomatoes, depending on their size. Cut the butter cheese into small cubes. Arrange all ingredients decoratively on four plates. Mix the cream, crème fraîche, and mustard together and season with spices and lemon juice. Pour the marinade evenly over the salad. Tear the trout fillets into bite-sized pieces, quarter the eggs, and arrange them on top of the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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