Cucumber salad with trout filet, capers and yoghurt-dill-sauce

Name: Cucumber salad with trout filet, capers and yoghurt-dill-sauce
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 150 g Cucumber; 75 g Picking salad; 4 Stem(s) Dill; 100 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 6-7 Caper apples; 1 (approx. 100 g) smoked trout fillet; 7-10 Tbsp pink berries

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

150 g Cucumber
75 g Picking salad
4 Stem(s) Dill
100 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
6-7 Caper apples
1 (approx. 100 g) smoked trout fillet
7-10 Tbsp pink berries

Directions

1
Cucumber wash and in fine slices cut, and/or planes. Wash the salad, drain and pluck into bite-sized pieces. Wash dill, dab dry and chop finely. Mix half of it with yoghurt, season with salt, sugar and pepper.
2
From the capers, except one, remove the stalk and cut the capers in half. Cut the trout filet into pieces. Arrange salad, cucumber, fish and capers, drizzle with dressing, sprinkle with remaining dill and pink berries.
3
Garnish with remaining caper apple. Serve with farmhouse bread.