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Trout salad

updated

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Ingredients for 1 servings:

  • 100 g smoked trout fillet(s)
  • 1 m.-large gherkin(s)
  • 2 pearl onions
  • 1 tbsp mayonnaise
  • 3 tbsp natural yogurt, 1.5% fat
  • 1 tbsp cucumber juice
  • 1 tsp horseradish, grated, from the jar
  • 1 tsp dill, freshly chopped
  • e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

Cut the trout fillet into 1.5 cm diamonds. Slice the gherkin and quarter the pearl onions lengthwise. For the dressing, combine the yogurt, mayonnaise, horseradish, and cucumber juice. Fold in the chopped dill and mix all ingredients together. Finally, season with salt and pepper. Let stand for half an hour. Serve with toasted baguette slices.

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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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