Smoked Fish Salad with Crispy Strudel
A fresh fish salad featuring smoked salmon, trout, eel or carp fillets combined with a crispy strudel crust and vibrant greens. Try this recipe and others from Spoonsparrow!
Ingredients
- 2 Balsamic vinegar
- 2 tbsp basil pesto
- 1 egg (beaten)
- 1 pack ready‑made strudel dough
- 2 honey
- a pinch herb seasoning
- a pinch caraway seeds
- 200 g dandelion greens (green or arugula)
- 200 g white dandelion leaves
- a pinch sea salt
- 200 g medium aubergine
- a splash olive oil
- 4 tbsp olive oil
- a pinch pepper
- 120 g smoked eel fillet (or smoked carp fillet)
- 120 g smoked trout
- 200 g smoked salmon
- a pinch salt
- 4 cups water
Instructions
-
1.
Cut the strudel dough into 24 squares of 8 cm sides. Brush each square with egg, stack two on top of each other, sprinkle with dried herbs, caraway and sea salt, then bake at 200°C until golden yellow.
-
2.
Slice aubergine into 3 mm thick rounds, sauté in olive oil, season with salt and pepper. Make a dressing from water, balsamic vinegar, honey, olive oil, salt and pepper; marinate arugula and dandelion greens in it.
-
3.
On a plate assemble the aubergine slices, crispy strudel squares, smoked fish fillets and marinated salad into a mound. Garnish with basil pesto and a balsamic reduction.
