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Salad with lightly salted trout

Layered Salad with Lightly Salted Trout and Cucumber

Bright, elegant, and party-ready! In this salad with lightly salted trout, everyday ingredients pair beautifully with the delicate flavor of the fish. Olives add a little tang, and fresh cucumber keeps it juicy. It's a sure bet for any special occasion.

Julia

Recipe author

Composition / ingredients

Servings:

Trout (lightly salted, fillet)

250

Potato

Eggs

Cucumbers (small)

Olives

100

Sour cream (or to taste)

Salt (optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 7 g

Fats 31 % 5 g

Carbohydrates 25 % 4 g

93 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a salad with lightly salted trout? Gather your ingredients. Lift the olives out of the jar so the excess liquid drains off. For the dressing you can use sour cream, yogurt, or mayonnaise — or a mix of them.
Step 2:

Boil the potato ahead of time over moderate heat until tender. Test it with a knife — if it's soft and slips off easily, it's done. Cool the potato completely, peel it, and cut it into small cubes.
Step 3:

Skin the trout fillet and remove any pin bones. Cut the fish into small cubes.
Step 4:

Hard-boil the eggs. (Tip: to keep them from cracking, start them in cold water over low heat. Boil for 9 minutes once the water comes to a boil, then transfer to cold water to cool — the sudden temperature change makes them easier to peel.) Peel the cooled eggs and dice them small. I diced two and saved the third to garnish the top.
Step 5:

Wash and dry the cucumbers well, then dice them small. If the skin isn't tough, damaged, or bitter, there's no need to peel it.
Step 6:

Dice the olives small as well.
Step 7:

Set a ring mold on a flat plate. Lay down the diced potato as the first layer and press it down with a spoon.
Step 8:

Spread sour cream (or mayonnaise or yogurt) over the potato layer.
Step 9:

Add the lightly salted trout as the next layer, pressing it down gently.
Step 10:

Spread sour cream over the fish layer.
Step 11:

Next, spread an even layer of cucumber.
Step 12:

Spread sour cream over that layer again.
Step 13:

Top the cucumber layer with the chopped egg and spread on more sour cream.
Step 14:

Finish with the chopped olives as the final layer and spread sour cream over the top. If you're using mayonnaise, you may not need to salt the salad at all — go by taste. I didn't salt mine, since the trout and olives bring their own saltiness. Chill the salad for 1 to 1.5 hours so it soaks and turns juicy.
Step 15:

Garnish however you like before serving. I grated the reserved egg yolk and white on the fine side of a grater.
Step 16:

Lift off the ring mold and finish the salad with fresh herbs and, if you like, a slice of lemon. Enjoy!

Only make salads from fully chilled ingredients. Built from still-warm food, a salad can spoil quickly.
The salad will look neat and pretty if you cut all the ingredients into pieces of the same size and shape (cubes, for example).