Smoked trout salad with grapefruit
Votes: 3
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 225, total fat 9 G., saturated fats 5 G., proteins 20 G., carbohydrates 16 G., fiber 4 G., cholesterol 101 mg, sodium 309 mg, sugar - G.
Calories 225, total fat 9 G., saturated fats 5 G., proteins 20 G., carbohydrates 16 G., fiber 4 G., cholesterol 101 mg, sodium 309 mg, sugar - G.
The refreshing grapefruit in this salad harmoniously complements the rich smoked trout. Before adding it, remove all membranes and white stripes from the segments to fully enjoy its juiciness and vibrant flavor. Besides these ingredients, the base of the salad is a mix of greens: watercress, lettuce, and endive. The whole thing is dressed with sour cream mixed with grapefruit juice and zest.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup sour cream
- 3 green onions, thinly sliced
- 1 bunch watercress, trimmed
- 2 heads endive, thinly sliced crosswise
- 1 head of Bibblauka cabbage, torn into bite-sized pieces
- 4 stalks celery, thinly sliced
- 1 medium red onion, thinly sliced
- 20 g smoked trout, skin removed, cut into pieces
- 1 large pink or red grapefruit
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Cooking the dish according to the recipe:
- Grate 1/4 teaspoon of grapefruit zest and set aside. Trim the ends of the grapefruit, then remove the rind and white pith. Holding the grapefruit over a bowl, cut each membrane lengthwise on both sides to remove segments. Discard any seeds. Cut the grapefruit segments into pieces. Squeeze the juice from the membranes into a bowl.
Prepare the dressing:
In a bowl, combine sour cream, 2 tablespoons grapefruit juice, grapefruit zest, green onions, 2 tablespoons water, and 0.5 teaspoon each salt and black pepper.- Combine the watercress, endive, lettuce, celery, and onion in a large bowl. Add the dressing and toss. Divide the salad among plates. Top with the reserved grapefruit wedges and smoked trout.
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