Lukewarm Vegetable Salad with Trout Fillet
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.33 small Glass beetroot, drained
- 500 g potato (s), waxy
- 500 g Hokkaido pumpkin (se)
- olive oil
- sea-salt
- 1 bunch parsley
- 3 spring onion (s)
- 1 teaspoon horseradish from the jar
- 2 tablespoon pumpkin seed oil
- 1 tablespoon honey
- 3 tablespoon lemon juice
- pepper
- 2 trout fillet (s), smoked
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees (convection 160 degrees). Peel the potatoes and cut into slices or cubes, cut the pumpkin into bite-sized wedges. Mix everything with 2 tablespoons of olive oil and 1/2 teaspoon of salt and spread on a baking sheet. Bake in the oven for 35 minutes.
- Chop the parsley, cut the spring onions into slices and mix with the horseradish, pumpkin seed oil, 3 tablespoons of olive oil, honey, lemon juice, salt and pepper.
- Take the vegetables out of the oven and mix with the dressing. Add the beetroot, divide the trout fillets and pour over them.
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