Smoked Trout and Beetroot Salad with Sour Cream Dressing

Rating: 3.68 / 5.00 (68 Votes)

Total time: 15 min

Servings: 4.0 (servings)

For the dressing:

For the salad:


In a bowl for the dressing, mix with 2 teaspoons of warm water and a pinch each of salt, pepper and sugar.

Place lettuce leaves in a large bowl or arrange on individual plates and arrange the pickled beets, trout and radish slices on top.

Drizzle with the dressing and sprinkle with cress and pumpkin seeds.

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