As it happens, I hadn’t planned to post the creamy vegetable salad with smoked trout at all today. What I had intended was to give you the recipe of our Valentine’s Day Dinner, which was glazed lamb filet with potato gratin. You might say, alright, fine with me. Or maybe you would have preferred the lamb recipe. But I can assure you, the lamb will follow!
Instead, I decided to present you with the recipe of a salad that is rather typical for the end of the carnival season. However, I adjusted the recipe to my taste and preferences. The original version has pickled herrings as its main ingredient, which I don’t particularly like. Therefore I substituted the herrings with smoked trout filets. Well, it’s true, with my version you don’t get the typical vinegary taste, but I think that this actually improves the taste of the salad. I also left out the mayonnaise, which gives the salad a lighter touch. One could say that the outcome is a completely new salad and I kind of agree. Anyhow, try the recipe and see for yourself!
Creamy Vegetable Salad with Smoked Trout
Serves 4
2 peppers (1 red and 1 yellow)
½ mango
1-2 pears
2 avocados
1-2 spring onions
250 g smoked trout or other smoked fish
250 ml (1 cup) sour cream
50 ml (1/4 cup) cream
4 eggs
½ lemon
1 teaspoon mustard
walnut oil (alternatively olive oil)
salt, pepper
Cook the eggs in boiling water for 5-6 minutes, depending on their size. The yolks must be soft and creamy. Rinse with cold water.
Deseed the peppers, cut them into strips and half them again. Chop the spring onions. Core the pears, but do not peel them. Cut them into small pieces. Peel the avocados, remove the stone and cut into small pieces.
Mix the sour cream with the cream. Peel the eggs. Cut three eggs into halves and add the egg yolks to the sour cream. Stir well until the yolks and the sour cream are well combined. Season with salt, pepper, the juice of half a lemon, the mustard and the walnut oil. Chop the egg whites and add them to the sour cream. Mix the vegetables and fruits with the dressing and arrange the salad on plates. Break the smoked fish into larger chunks and put them on top of the salad. Garnish the salad with the one remaining egg and maybe with some chopped herbs (e.g. chives).
You can print the recipe here:
- 2 peppers (1 red and 1 yellow)
- ½ mango
- 1-2 pears
- 2 avocados
- 1-2 spring onions
- 250 g smoked trout or other smoked fish
- 250 ml (1 cup) sour cream
- 50 ml (1/4 cup) cream
- 4 eggs
- ½ lemon
- 1 teaspoon mustard
- walnut oil (alternatively olive oil)
- salt, pepper
- Cook the eggs in boiling water for 5-6 minutes, depending on their size. The yolks must be soft and creamy. Rinse with cold water.
- Deseed the peppers, cut them into strips and half them again. Chop the spring onions. Core the pears, but do not peel them. Cut them into small pieces. Peel the avocados, remove the stone and cut into small pieces.
- Mix the sour cream with the cream. Peel the eggs. Cut three eggs into halves and add the egg yolks to the sour cream. Stir well until the yolks and the sour cream are well combined. Season with salt, pepper, the juice of half a lemon, the mustard and the walnut oil. Chop the egg whites and add them to the sour cream. Mix the vegetables and fruits with the dressing and arrange the salad on plates. Break the smoked fish into larger pieces and put them on top of the salad. Garnish the salad with the one remaining egg and maybe with some chopped herbs (e.g. chives).
