Boil the trout tail in a pot of water. Add spices, herbs. The finished fish is cleaned from the bones and disassembled into pieces for salad.
Fill the funchosa with hot water for 7-10 minutes. During this time, cut into strips red bell pepper, red onion, grate avocado or mash with a fork, finely chop the greens, add ground pepper.
Pour the prepared vermicelli into a colander and pour cold water over it. Add the funchosa to the prepared ingredients and mix, add olive oil or soy sauce, if desired, lemon juice.
Don't forget to serve the salad with the prepared broth!
