Lentil and Chicory Salad with Smoked Trout
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 can lentils, red, 400 g
- 1 bunch lamb`s lettuce
- 2 chicory
- 2 smoked trout fillet (s)
- Salt and pepper
- 1 cup sour cream
- 3 tablespoon lemon juice
- 1 clove garlic
- 1 bunch parsley
- 1 bunch chives
- 2 spring onion (s)
Print Recipe
Pin Recipe Instructions
- Drain and rinse the lentils. Wash the lamb`s lettuce well. Cut off the end of the chicory, cut in half and separate the upper leaves, cut the lower part into rings. Break the smoked trout into pieces and remove any bones. Salt, pepper and stir the lentils.
- Place the chicory as a base in the bowl, spread the lentils, the lamb`s lettuce and the fish on top.
- For the dressing, put the sour cream, lemon juice, garlic and herbs in a beaker and mix.
- Cut the spring onions into rings and mix with the dressing. Spread the dressing over the salad and serve immediately.
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