Salad with smoked trout

Name: Salad with smoked trout
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 leaves Oak leaf salad; 100 g Mung bean sprouts; 2 Tomatoes; 1 package (125 g) smoked trout fillets; 1 Onion; 3 Stem(s) Dill; 3 TABLESPOONS Lemon vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 3 TABLESPOONS Oil; 7-10 Tbsp Dill flags and lemon

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 leaves Oak leaf salad
100 g Mung bean sprouts
2 Tomatoes
1 package (125 g) smoked trout fillets
1 Onion
3 Stem(s) Dill
3 TABLESPOONS Lemon vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
3 TABLESPOONS Oil
7-10 Tbsp Dill flags and lemon

Directions

1
Wash the oak leaf salad and pluck into bite-sized pieces. Wash the sprouts and let them drip off. Wash, quarter and seed the tomatoes. Cut flesh into small cubes. Cut trout fillets into smaller pieces. For the vinaigrette, peel and finely dice the onion. Wash and chop the dill.
2
Season vinegar with salt, pepper and sugar. Add 2 tablespoons of water and oil. Stir in dill and onion. Arrange the prepared salad ingredients on plates. Pour vinaigrette over them. Serve garnished with dill and lemon