Composed Salad w Trout
Dressed Edamame beans
80g cooked edamame soy beans
1 echalion shallot, sliced finely
1 teaspoon olive oil
1 tablespoon lemon juice
1 teaspoon mustard
Make a dressing of the oil, lemon juice and mustard. Season with lots of black pepper and some salt. Mix together the edamame and shallots and toss with the dressing. Allow to stand about 30 minutes for flavours to develop.
Slice fine
1/3 cucumber, sliced (about 70g)
Sprinkle with salt and dill, toss together and allow to stand for about 30 minutes for flavours to develop.
1 carrot, grated
50g Savoy cabbage, shredded
100g romaine lettuce, shredded
Mix together and use to line a plate. Arrange on top the edamame salad, cucumber slices and
125 g smoked trout fillet
1 fat vine tomato (about 150g)
3 hard cooked quail's eggs, garnished with celery salt
Nutrition Data
Calories (kcal) 463.1
Carbohydrate (g) 27.4
Protein (g) 47.1
Fat (g) 19.0
Fibre (g) 12.5
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