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Lightly salted trout: an exquisite dish for every day. Video
In terms of its taste, trout is almost as good as salmon. It contains a whole range of beneficial fatty acids, vitamins and minerals. Tender and dense, lightly salted fish can be used to prepare a variety of dishes – canapes, sandwiches, omelets and salads.
Lightly salted trout recipes: video recipe
This dish is perfect for a buffet table or a light snack before Sunday lunch.
You will need: – 1 large loaf of dark bread; – 125 g softened butter; – 380 g salted salmon; – lemon juice; – freshly ground black pepper; – a bunch of green salad (for example, Iceberg variety).
Cut a loaf of bread lengthwise into thin slices, after removing the crust. Brush each slice with butter and place thinly sliced trout fillets on top. Drizzle the fish with lemon juice and sprinkle with freshly ground black pepper.
Roll each large sandwich into a roll, wrap in foil or cling film and refrigerate. Before serving, cut the rolls into thin slices and place them on a platter lined with lettuce leaves.
Salad with lightly salted trout and shells
You will need: – 200 g of shell-shaped pasta; – 200 g of trout fillet; – 2 sweet and sour apples; – 100 g of celery root; – 1 small onion; – 2 fresh cucumbers; – 1 lemon; – olive oil; – balsamic vinegar – salt – freshly ground black pepper.
For this dish, use very juicy ripe apples – the taste of the salad will be richer.
Boil the shells until tender in salted water, then discard them in a colander, add a little olive oil and stir. Refrigerate the pasta. Wash, peel and dice the apples and cucumbers. Sprinkle the apples with lemon juice to keep them from darkening.
Peel the lightly salted trout and cut into cubes. Chop the onion finely. Place seashells, trout, apple and cucumber in a salad bowl, add onions, olive oil and balsamic vinegar. Season the salad with salt and pepper, stir and serve with white bread toast. Light dry white wine is suitable as an addition to the dish.
With lightly salted trout, you can make a delicious Italian omelet – frittata. Serve with fresh white bread and butter. Optionally, you can make changes to the recipe by adding chopped garlic to the omelet, and replacing the parsley with basil.
You will need: – 8 eggs; – 4 young potatoes; – 300 g of lightly salted trout; – a bunch of parsley; – 4 ripe tomatoes; – olive oil; – salt; – freshly ground black pepper.
Peel the potatoes, cut into large cubes and boil until half cooked. Throw it in a colander and let the water drain and the cubes dry. Pour boiling water over the tomatoes, peel them off and remove the seeds. Cut three tomatoes into cubes and one into thick circles. Chop the trout into strips.
Potatoes can be cooked in the microwave. Place the cubes in a plastic bag, punch holes in it and cook for about 5 minutes
Break eggs into a deep bowl and beat with salt and pepper. Pour potatoes, fish, tomato slices into a bowl, mix everything. Heat the olive oil in a skillet, add the tomato circles, cover them with the egg mixture and fry until golden brown. Then turn the omelet over to the other side and continue frying.
Sprinkle the frittata with freshly ground pepper and finely chopped parsley before serving.