Brussels Salad with Smoked Fish

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Salad
Cuisine European
Servings (Default: 6)

Ingredients

  • 1 chicory
  • 190 g mackerel (s), smoked
  • 120 g fish (kippers)
  • 100 g trout (s), smoked
  • 1 cup sour cream
  • 1 tablespoon vinegar (white wine vinegar with herbs)
  • 1 shallot (s)
  • 1 bunch parsley
  • salt and pepper
Brussels Salad with Smoked Fish
Brussels Salad with Smoked Fish

Instructions

  1. Clean the chicory, select the 12 most beautiful leaves of the same size, wash and drain. Wash, peel and chop the parsley and shallots.
  2. Remove the bones and skin from the fish fillets and roughly chop them, place in a bowl. Add the chopped shallot and parsley, mix and season with salt. Pour the fish mixture into the chicory leaves.
  3. Whip the sour cream until creamy, then season with vinegar, a little Worcestershire sauce, salt and pepper and pour over the filled chicory for 10 minutes.

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