Rice salad with smoked trout

Name: Rice salad with smoked trout
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 60 g Long grain rice; 7-10 Tbsp Salt; 100 g Radishes; 75 g Spring onions; 100 g frozen green beans; 2 stem(s) Dill; 150 g Whole milk yoghurt; 25 g mayonnaise; 1/4 TEASPOON Horseradish (from the jar); 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 1 (approx. 60 g) smoked trout fillet; 7-10 Tbsp Dill, lemon wedge and radish

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

60 g Long grain rice
7-10 Tbsp Salt
100 g Radishes
75 g Spring onions
100 g frozen green beans
2 stem(s) Dill
150 g Whole milk yoghurt
25 g mayonnaise
1/4 TEASPOON Horseradish (from the jar)
7-10 Tbsp white pepper
7-10 Tbsp Sugar
1 (approx. 60 g) smoked trout fillet
7-10 Tbsp Dill, lemon wedge and radish

Directions

1
Put the rice in a small pot with boiling salted water, bring to the boil, cover and let it swell for about 20 minutes. Then pour into a sieve, quench and drain well. In the meantime clean, wash and slice the radishes. Clean and wash spring onions and cut them into rings. Put the beans into boiling salted water and cook for about 7 minutes.
2
Then pour into a sieve and drain. Wash the dill, dab dry and chop finely. Mix yoghurt, mayonnaise and horseradish. Stir in 3/4 of the dill. Season to taste with salt, pepper and sugar. Mix rice, beans, spring onions and radishes. Pour sauce over it and let it stand for about 30 minutes. Cut the fish fillet into pieces. Sprinkle salad with remaining dill.
3
Mix rice, beans, spring onions and radishes. Pour sauce over it and let it stand for about 30 minutes. Cut the fish fillet into pieces. Sprinkle salad with remaining dill. Serve with fish pieces on a plate. Serve garnished with dill, lemon wedges and radishes
4
45 minutes waiting time