We were with my husband in an Italian coffee shop on the last holiday, he ordered a Portofino salad, liked it, asked me to play at home and share with you what I am happy and performing. These are light, fast, affordable (in my opinion) products, and they taste very juicy, fresh and appetizing.
| Cook Time | 10 minutes |
| Servings |
Ingredients
- 2 tablespoons Soy sauce
- 60 gram Salmon (salted, I have sockeye salmon)
- 60 gram Champignons (marinated)
- 1/4 pieces Onion red
- 1/4 pieces Bulgarian pepper (red)
- 1/2 pieces Cucumber
- 30 gram Cheese hard
- 1 tablespoon Olive oil
- 2 tablespoons Lemon juice
- 1/4 pieces The mixture of peppers
- 2 pieces Lettuce leaves
Ingredients
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Instructions
- Wash and peel the vegetables. Cut the cucumber and Bulgarian red pepper into thin strips, and the red onion into thin half rings.
- Take pickled mushrooms.
- Cut the mushrooms into plates, lay out the rest of the vegetables.
- For dressing, mix olive oil, lemon juice and soy sauce.
- Fill the salad with dressing, let it brew a little (10 minutes).
- Put the washed and dried lettuce leaves on a plate, put the salad on top, sprinkle with a mixture of freshly ground pepper.
- On top of the vegetables, put the salted trout cut into strips (I had a sockeye salmon of my own cooking), sprinkle with cheese grated on a coarse grater. The salad is served to the table when it is ready. Enjoy your meal!
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