Chrissis Rucola – Trout – Feast
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 packs trout fillet (s), smoked, 15g each
- 200 g rocket
For the dressing:
- 1 tablespoon balsamic vinegar
- 2 teaspoons oil, (rapeseed oil)
- 0.5 teaspoon ½ honey
- 2 tablespoon water
- salt
- Pepper, freshly ground
- 4 tablespoon yogurt 1.5%
- 1 teaspoon horseradish (cream)
- 0.5 teaspoon ½ mustard, medium hot
- 1 squirt lemon juice
- salt
- Pepper, freshly ground
For decoration:
- 1 piece (s) tomato (s), sliced
Print Recipe
Pin Recipe Instructions
- Wash the rocket and spin dry. Remove the stems if necessary and distribute them on two plates.
- Mix the ingredients for the rocket dressing (until pepper) in a bowl with a whisk to a smooth sauce. Spread over the salad with a tablespoon.
- Cut trout fillets into bite-sized pieces and serve on top of the rocket.
- Mix the ingredients for the horseradish blobs (from yoghurt) in a small bowl and place blobs on the trout pieces.
- Garnish the plates with tomato slices and serve.
- Total 9 p. / With 2 servings per serving 4.5 p.
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