Trout salad with dill marinade

Name: Trout salad with dill marinade
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Onion; 3 Stem(s) Dill; 2-3 TABLESPOONS White wine vinegar; 7-10 Tbsp salt, white pepper; 1 pinch Sugar; 2-3 TABLESPOONS Oil; several sheets green salad (e.g. oak leaf salad); 100 g Mongoose or bean sprouts; 2 Tomatoes; 250 g smoked trout fillets; 7-10 Tbsp Dill flags and lemon

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Onion
3 Stem(s) Dill
2-3 TABLESPOONS White wine vinegar
7-10 Tbsp salt, white pepper
1 pinch Sugar
2-3 TABLESPOONS Oil
several sheets green salad (e.g. oak leaf salad)
100 g Mongoose or bean sprouts
2 Tomatoes
250 g smoked trout fillets
7-10 Tbsp Dill flags and lemon

Directions

1
For the marinade, peel and finely dice the onion. Wash the dill, shake dry and chop finely. Mix vinegar, 2 tablespoons of water, salt, pepper and sugar. Whip the oil into the mixture. Stir in dill and onion
2
Wash the lettuce, shake dry and pluck into bite-sized pieces. Wash and sort the sprouts and drain well. Wash, clean, quarter and seed the tomatoes. Dice tomatoes. Cut trout fillets into small pieces
3
Arrange the prepared salad ingredients on plates. Drizzle marinade over it. Garnish with dill and lemon
4
You should blanch the soybean sprouts before serving: Sieve them with boiling water. Leave to stand for 3 minutes