Smoked Trout and Beetroot Salad with Sour Cream Dressing

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.

Related Recipes:

Fresh Brown Trout Grenoble StyleClean the trout and dry with kitchen paper. Remove the peel from the lemon except for the pulp and cut into... Trout BlueFor the trout blue, first cut the cleaned root vegetables into thin strips or slices. In a large tub or pot... Spring Salad PlateNote: As a substitute for the black radish, but with less effect on the metabolism may be equally radishes... Tomato Salad with Yellow Runner BeansA bean recipe for every taste: *4-6 servings The light smoky flavor of scamorza, toasted sage and crispy... Batavia Salad with Corn DressingFor the Batavia Salad with Corn Dressing, thaw corn or, if canned, pour into a colander and rinse. Place all... Edge Salad in StockRinse the beet, but do not remove the skin or prepare them (prepare them ready for cooking, e.g. peel, remove... Pickled VegetablesFor pickled vegetables, mix vinegar and salt and let stand. Wash the vegetables and let them drain. Cut the... Salad with Broad Beans – Salssta Me KoukissFor the dressing, mix oil, lemon zest and juice, garlic and sugar in a small baking bowl and season with... Indian SaladPeel cooked, peeled potatoes. Cut into cubes about 1 cm thick. Pour boiling hot water over tomatoes. Peel and... Salad “De LuxeFor the salad ” de Luxe” wash the lettuce thoroughly and spin dry. Wash the cucumber and cut into...