Summer salad with trout

AUTHOR
Leta Marks
DIFFICULTY
very easy
RATING
4 5
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 200 g wide ribbon noodles
  • 7-10 Tbsp salt and coarse pepper
  • 7-10 Tbsp Sugar
  • 2 Eggs
  • 1 collar (75 g) Arugula
  • 1 collar Chives
  • 200 g Fresh cream
  • 100 ml Milk
  • 2 TABLESPOONS Horseradish (glass)
  • 7-10 Tbsp grated peel and juice of 1/2 organic lemon
  • 200 g smoked trout fillets

Directions

  1. 1

    Cook pasta in 2-3 l boiling salted water (1 teaspoon salt per litre) according to package instructions and boil eggs for about 8 minutes until hard.

  2. 2

    Clean, wash, spin-dry and possibly chop the arugula smaller. Wash chives, dab dry, cut into rings. Mix crème fraîche, milk, horseradish, lemon peel, lemon juice and chives.

  3. 3

    Season with salt, pepper and 1 pinch of sugar.

  4. 4

    Quench, peel and dice the eggs. Drain the pasta, rinse with cold water for a few minutes and drain. Mix both with the sauce.

  5. 5

    Cut the trout filets into pieces. Fold in with rocket salad. Season to taste again.

Nutrition Facts

KCAL
530 kcal
CARBS
51 g
FATS
23 g
PROTEINS
26 g