Smoked Fish Cocktail

For 4 people
  • 100 g frozen peas
  • Salt
  • 1/2 Bundle 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 yogurt
  • 100 ml Milk
  • Juice of 1 lemon
  • black pepper
25 minutes
easy
1.
Cook the peas in salted boiling water for 2-3 minutes. Drain, rinse in cold water and let drain. Clean and wash the spring onions and cut into rings, possibly setting aside a few spring onion ends for garnish. Wash the lettuce, drain and cut into strips. Cut trout into pieces. Wash the dill, pat dry and finely chop. Mix the dill, lettuce cream, milk and lemon juice together. Season to taste with salt and pepper. Layer lettuce, peas, cream of lettuce, trout and spring onions in 4 glasses. Garnish with the spring onions set aside. Pumpernickel tastes good with it
1 person approx:
  • 170 kcal
  • 710 kJ
  • 14 g protein
  • 7 g fat
  • 11 g carbohydrates

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