Bean salad with trout

Name: Bean salad with trout
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g green beans; 7-10 Tbsp Salt; 1 orange pepper; 1 collar Radishes; 200 g Sweet peas; 2 red onions; 1 can(s) (425 ml) Italian large white beans; 1/8 l Vegetable broth (instant); 4 TABLESPOONS Vinegar; several sheets Picking salad; 250 g smoked trout fillet; 2 TABLESPOONS Pine nuts; 3 Stem(s) Thyme; 1-2 TABLESPOONS medium hot mustard; 3-4 Tbsp Honey; 7-10 Tbsp Pepper; 7-10 Tbsp Thyme

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g green beans
7-10 Tbsp Salt
1 orange pepper
1 collar Radishes
200 g Sweet peas
2 red onions
1 can(s) (425 ml) Italian large white beans
1/8 l Vegetable broth (instant)
4 TABLESPOONS Vinegar
several sheets Picking salad
250 g smoked trout fillet
2 TABLESPOONS Pine nuts
3 Stem(s) Thyme
1-2 TABLESPOONS medium hot mustard
3-4 Tbsp Honey
7-10 Tbsp Pepper
7-10 Tbsp Thyme

Directions

1
Clean the beans, wash them, possibly cut them smaller. Cook in boiling salted water for about 15 minutes, drain. Meanwhile clean and wash the peppers and radishes. Cut the bell peppers into pieces and the radishes into fine slices.
2
Wash sugar snap peas, cut in half lengthwise, cook in salted water for 3 minutes, drain. Peel onions, cut into rings. Rinse beans and drain. Bring stock and vinegar to the boil briefly.
3
Pour hot over prepared salad ingredients and mix. Clean and wash the lettuce leaves and pluck into small pieces. Line plates with them. Arrange salad on top. Cut trout fillet into pieces and spread on the salad.
4
Roast the pine nuts in a pan without fat, take them out. Wash the thyme, dab dry, remove the leaves from the stalks. Mix mustard, honey, thyme and pine nuts. Season to taste with salt and pepper.
5
Drizzle over the salad. Serve garnished with thyme.