| Cook Time | 30 minutes |
| Servings |
Ingredients
- 100 gram Trout (smoked)
- Lettuce leaves
- 3 pieces Asparagus
- 1 piece Cucumber
- Greens (parsley, dill, onion, cilantro)
- Vegetable oil (to taste)
- Lemon
- Tomato (dried in oil)
Ingredients
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Instructions
- First, rinse and dry the salad. Then boil the asparagus. I cooked it frozen and, of course, already peeled. But if you are going to cook from fresh, it needs to be cleaned. Peel the asparagus, retreating a little more than 1 cm from the kidneys. From top to bottom. Then cut off about 2 cm from the end of the trunk. Cut into 1 cm pieces . Put the asparagus in boiling salted water with sugar, butter and lemon juice, but continue to cook over low heat for 5-10 minutes, depending on the variety and size of the asparagus. Remove the asparagus from the water and dry it. Cool well.
- Cucumbers, greens and tomatoes cut. To prepare the sauce for this, vegetable oil (I mixed a little oil from tomatoes and olive. Oooooooh, it's so fragrant), ground pepper, lime. mix the juice. I added salt at the very end, when I was mixing the salad, literally a drop at a time, so that the trout was salty, and the tomatoes with butter also turned out to be quite spicy.
- In a salad bowl, mix well and break into pieces on top of the fish.
