Even though the pesky weather refuses to acknowledge that it's spring, the time for salads has definitely come. :)
I like the idea of adding apple to savory salads. It gives them a sweet and crunchy note that creates a wonderful balance with the rest of the ingredients. The combination used here is a classic one in European-style bistros: the already-mentioned apple, some smoked trout, beetroot, dill, mayo, thin fennel bulb strips and lettuce leaves. Bliss. :)
Last year: Garlic soup with chorizo and mustard (Czech).
Two years ago: Cream liquor cocktail, Green apple and peanut butter muffins and Brie, walnut and caraway salad.
Ingredients (serves 2):
- 140 g smoked trout
- 100 g boiled beetroot
- 1 small eating apple
- 1/2 of a small fennel bulb
- a few green lettuce leaves
- 3 tablespoons mayonaisse
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill leaves, chopped
Slice the beetroot and the apples in edible sized pieces. Put them in the salad bowl.
Flake the smoked trout on top:
Mix the mayo with the lemon juice and add it too. Also add the dill:
Mix very well and also add the chopped up lettuce. Mix again.
Finish by sprinkling the very thinly chopped fennel bulb on top. It's done, dig in! :)
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