Lightly salted trout can be a staple ingredient in a savory snack salad. Supplement the tender fatty fish with vegetables, fruits, olives, pasta - all this goes well with the taste of trout. Do not forget about the sauce - it should be slightly sour and not too greasy.
Trout and pasta salad
This dish turns out to be very satisfying. Use shell or spiral pasta. To keep the pasta in shape, choose products from durum wheat.
You will need:
- 200 g fillet of lightly salted trout;
- 200 g of pasta;
- 2 juicy sour apples;
- 100 g of celery root;
- 2 small fresh cucumbers;
- 1 small onion;
- 1 tablespoon lemon juice;
- olive oil;
- salt;
- balsamic vinegar;
- freshly ground black pepper.
Boil the pasta in salted water according to the instructions on the package. Throw them in a colander, add a little vegetable oil, stir and refrigerate. Peel the apples, remove the seeds. Cut the fruit into cubes and drizzle with lemon juice.
Finely chop the onion and celery, peel the cucumbers. Cut the trout and cucumbers into cubes and place in a bowl. Add apples, pasta, cucumbers, onions and celery. Season with salt and pepper and drizzle with a mixture of olive oil and balsamic vinegar. Stir well and serve.
Salad with trout, feta cheese and tomatoes
This salad cooks very quickly. If desired, feta cheese can be replaced with Adyghe cheese.
You will need:
- 200 g fillet of lightly salted trout;
- 2 sweet ripe tomatoes;
- several sheets of green salad;
- 100 g feta cheese;
- a handful of pitted olives;
- 4 tbsp. tablespoons of olive oil;
- 0.5 lemon juice;
- freshly ground black pepper.
Wash and pat dry the lettuce leaves. Cut the tomatoes into thin slices, the trout into slices. Rinse the cheese with water and chop it into small cubes. Spread the lettuce on a flat dish, place the trout on top, cover it with tomato slices. Sprinkle them with feta cheese, garnish with olives.
In a jar with a screw cap, combine olive oil with lemon juice. Pour the sauce over the salad, sprinkle with freshly ground black pepper and serve.
Trout and avocado salad
You will need:
- 150 g lightly salted trout;
- 1 avocado;
- 2 eggs;
- 2 fresh cucumbers;
- a few sprigs of parsley;
- 2 tbsp. tablespoons of olive oil;
- 2 tbsp. tablespoons of lemon juice;
- freshly ground black pepper.
Boil eggs, refrigerate. Peel the avocado, remove the pit. Cut trout, avocado, eggs and cucumbers into cubes and place in a bowl. Combine the olive oil with freshly squeezed lemon juice, pour the sauce over the salad and stir. Divide the appetizer into clear cups and sprinkle with freshly ground black pepper. Garnish each serving with sprigs of fresh parsley.
