Smoked fish cocktail

Name: Smoked fish cocktail
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g frozen peas; 7-10 Tbsp Salt; 1/2 bunch Spring onions; 1 (125 g) Roman salad heart; 200 g smoked trout fillets; 1/2 bunch Dill; 150 g Salad cream with 40 % low-fat yoghurt; 100 ml Milk; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp black pepper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g frozen peas
7-10 Tbsp Salt
1/2 bunch Spring onions
1 (125 g) Roman salad heart
200 g smoked trout fillets
1/2 bunch Dill
150 g Salad cream with 40 % low-fat yoghurt
100 ml Milk
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp black pepper

Directions

1
Cook the peas in boiling salted water for 2-3 minutes. Drain, rinse with cold water and let drain. Clean, wash and cut spring onions into rings, if necessary put some spring onion ends aside for garnishing. Wash and drain the salad and cut into strips. Cut the trout into pieces. Wash the dill, dab dry and chop finely.
2
Mix dill, salad cream, milk and lemon juice. Season to taste with salt and pepper. Put salad, peas, salad cream, trout and spring onions in 4 glasses. Garnish with set aside spring onions. Pumpernickel tastes good with it