Lamb`s Lettuce with Smoked Trout or Other Smoked Fish
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g lamb`s lettuce
- 100 g trout fillet (s), smoked (or other smoked fish), possibly more
- 1 large onion (s), if possible red, in fine rings
- 1 teaspoon, leveled salt, approx.
- 2 teaspoons sugar
- 2 teaspoons mustard, medium hot, approx.
- Pepper, freshly ground
- 2 tablespoon olive oil or neutral oil, e.g. sunflower, rapeseed, thistle, pumpkin seed
- 4 tablespoon vinegar, white wine or raspberry
Print Recipe
Pin Recipe Instructions
- Arrange the cleaned lamb`s lettuce on a platter.
- Mix the dressing of salt, sugar, pepper, mustard, vinegar and oil together (e.g. shake it together in a jam jar), pour over the salad (or mix with the salad at the same time), add the onion rings and the fish fillets cut into pieces to distribute.
- If you want, you can also add 2 hard-boiled eggs, cut into wedges, to the salad - or with pomegranate seeds (half a pomegranate is enough).
- The tastes of salad dressings are very different. I use a lot of salt, sugar and vinegar - it creates a strong sweet and sour note. If you don`t like that, take less sugar and vinegar. With the oil you can also take more according to your individual taste or add a little pumpkin seed oil to the dressing (goes particularly well with a raspberry vinegar).
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