Smokeys Smoked Trout with Radish and Mushroom Salad
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 fish fillet (s), (smoked trout)
- 250 g white mushrooms
- 150 g radishes, weihed well prepared
- 1 bunch chives, cut into rolls
- 1 small onion (s), red, chopped
- 2 handfuls cress
- some 3-colored pepper from the mill
For the dressing:
- 2 tablespoon balsamic vinegar, white
- 2 tablespoon olive oil
- 2 teaspoons mustard
- 2 tablespoon broth
- 2 tablespoon natural yogurt
- 1 pinch (s) paprika powder
- a bit salt
- some pepper, from the mill
Print Recipe
Pin Recipe Instructions
- Cut the mushrooms into thin slices. Wash the radishes and also cut into thin slices. Put everything together with the chives and onions in a bowl.
- For the dressing, whisk everything well, add to the salad and mix well. Let the salad stand for about 15 minutes.
- Arrange the salad in the middle of 2 plates and drape the smoked trout on top. Coarsely grind the 3-colored pepper over the trout and sprinkle with the cress.
- Tip: the 3-colored peppercorn mix is available in well-stocked supermarkets.
- The amount is enough for 4 people as a starter.
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