Smoked Trout on Green Salad
Smoked trout served over a fresh green salad with potato croûtons and horseradish dressing, rich in omega‑3 fatty acids that benefit heart and vessels.
Ingredients
- 1 Lollo bionda
- 1 frisée salad
- 0.5 lemon
- 200 g smoked trout fillet (2 fillets)
- 50 ml broth
- 150 g Yogurt (1.5% fat)
- 1 tbsp horseradish (jar)
- Salt
- Pepper
- a pinch cane sugar
- 125 g waxy potatoes
- 2 tbsp Rapeseed oil
- 1 sprig rosemary
- 1 bay leaf
Instructions
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1.
Clean, wash and pat dry the salads. Cut or tear into bite‑sized pieces. Squeeze the lemon and measure 2 tbsp of juice.
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2.
Break one trout fillet by hand into chunks. In a tall vessel combine with lemon juice, broth, yogurt, and horseradish. Blend with an immersion blender until smooth. Season with salt, pepper, and sugar; chill.
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3.
Wash, peel, and dice the potatoes into ~1 cm cubes.
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4.
Heat rapeseed oil in a non‑stick pan. Fry the potato cubes, turning frequently, for 5 minutes until crisp.
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5.
After 5 minutes add rosemary and bay leaf to the pan, then continue cooking the potatoes for another 5–7 minutes until golden brown.
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6.
In a bowl mix the two salads with the trout puree and divide onto large plates.
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7.
Break the remaining trout fillet into pieces and scatter over the salad.
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8.
Remove rosemary and bay leaf from the pan. Drain potato croûtons on paper towels, season with salt and pepper, sprinkle over the salad, and serve immediately.
