John Myers
Contents
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Ingredients
- 150 g Snow peas
- 1 bunch Watercress
- 150 g Sour cream
- 0,5 Glass Cream of horseradish
- 1 smaller Apple
- 6 tbsp Italian dressing finished product
- 100 g Lamb's lettuce fresh
- 1 tbsp Capers
- 150 g Young spinach
- 1 bunch Radish
- 4 piece Smoked trout fillets
- 1 tsp Salt
Instructions
- Clean and wash the snow peas and blanch them in lightly salted water; Drain.
- Heat the trout fillets in the oven for 15 minutes on the lowest setting. Trout taste like they are fresh from the smoke when they are briefly warmed up in the microwave or oven before serving.
- Clean and wash the radishes and cut into thin slices. Boil eggs for 6 to 7 minutes and rinse. Wash tender spinach leaves, watercress and lamb's lettuce and spin dry.
- Put all the prepared salad ingredients, except the eggs, with the Italian dressing and capers in a bowl and mix. Add capers. Place the warmed trout fillets and half an egg on top.
- Peel and grate the apple and stir with sour cream into the creamed horseradish and serve with it.
- Smoked trout fillets are also a poem when served with a colorful salad!
- This salad tastes very good with whole grain bread and butter.
Nutrition
Serving: 100gCalories: 109kcalCarbohydrates: 6gProtein: 2.3gFat: 8.3g
