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Friday, March 15, 2013

Smoked trout, fennel, apple and beet salad

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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