Crab salad with trout and cheese

4 servings

120 minutes

Crab salad with trout and cheese is an exquisite blend of marine and dairy notes, united by the creamy texture of avocado and the spiciness of pickled cucumbers. This recipe traces back to European traditions of using noble ingredients to create balanced and refined dishes. Lightly salted trout adds a delicate yet rich flavor complemented by the softness of crab meat and a creamy horseradish dressing. Cheese adds depth while cucumbers refresh and enrich the flavor palette. This salad is perfect as a festive appetizer or an elegant addition to dinner. Served chilled to reveal the full spectrum of aromas, this dish not only pleases the eye with its exquisite presentation but also creates a harmony of textures—from tender to crunchy. A true delight for seafood lovers.

Energy value per serving

• Calories: 270.1
• Proteins: 21.2g
• Fats: 17g
• Carbohydrates: 7.4g

Ingredients

• Crabs: 200 g
• Smoked trout: 100 g
• Cheese: 150 g
• Avocado: 1 pc
• Pickles: 3 pc
• Creamy Horseradish: 3 tsp
• Mayonnaise: to taste

Cooking steps

1. Remove bones from lightly salted trout and cut it into small pieces.

   Required ingredients:

   • Smoked trout: 100 g

2. Peel the avocado, remove the pit, and chop the flesh.

   Required ingredients:

   • Avocado: 1 piece

3. Grate hard cheese and pickled cucumbers on a coarse grater.

   Required ingredients:

   • Cheese: 150 g
   • Pickles: 3 pieces

4. Chop the crab meat.

   Required ingredients:

   • Crabs: 200 g

5. For the dressing, mix mayonnaise with creamy horseradish.

   Required ingredients:

   • Mayonnaise:  to taste
   • Creamy Horseradish: 3 teaspoons

6. Mix all the ingredients, dress the salad, and place it in the refrigerator for 1-2 hours.