Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 orange (s)
- 250 g trout fillet (s) skinless
- 400 g celery
- 1 yellow pepper (s)
- 1 bunch chives
For the dressing:
- 1 orange (s), the juice it
- 1 tablespoon mustard, with honey
- 1 tablespoon oil (rapeseed oil)
- pepper
- salt
Print Recipe
Pin Recipe Instructions
- Peel the orange, cut into slices and cut the slices again into sixths.
- Chop the trout fillet, finely cut celery
- Cut strips, cut peppers into strips, cut chives into rolls. Put all the ingredients in a bowl.
- Mix the dressing ingredients, fold into the salad ingredients.
- To
- suit jacket potatoes.
- Tips for the party buffet:
- You can also fill this salad in chicory or radicchio leaves so that it can be eaten out of hand. You should then expect 2 additional chicory bushes or a radicchio.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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