Trout Fillet Salad with Oranges and Celery
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
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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