Trout salad
A fish salad with pleasantly tart flavours.
Allergens & dietary requirements
- Fish
- Cow's milk
- Lactose
- Egg
- Mustard
- Celery
- Pescetarian
Ingredients
- 500 g smoked trout
- 200 g Turkish yoghurt
- 1 apple, Granny Smith
- 150 g celeriac
- 50 g banana shallot
- 50 g mayonnaise
- as needed tabasco
- salt and pepper
Preparation method
- Finely dice the celeriac (brunoise) and blanch.
- Finely dice the banana shallot and finely dice the apple (brunoise).
- Mix the celeriac with the mayonnaise.
- Mix the Turkish yoghurt through the mixture.
- Pull the smoked trout into coarse pieces and mix with the remaining ingredients, ensuring that the trout pieces stay as intact as possible.
- Season to taste with the Tabasco, salt, and pepper.
Serving suggestions
- As a sandwich filling. Delicious with rocket and watercress.
- In a composition with pickled cucumber, olives, tofu, and apple.