Salad with lightly salted trout, arugula and potatoes
2 servings
30 minutes
This exquisite salad is a harmony of flavors and textures, where delicate lightly salted trout combines with aromatic arugula and roasted potatoes. The fish adds a refined saltiness to the dish, arugula provides a spicy bitterness, and the potatoes contribute pleasant crunchiness and richness. The dressing made from olive oil, honey, grainy mustard, and lemon juice highlights the balance of ingredients while adding a slight acidity and sweetness. The homeland of such salads can be considered European cuisine, which values simplicity and the natural taste of products. The dish is perfect for a light dinner or as a festive appetizer that surprises guests with an unusual yet harmonious combination of ingredients. It is served chilled, making it refreshing and especially appealing in warm weather.
1
Mix oil, honey, mustard, and lemon juice until smooth, season with salt to taste, but not too much as the salad will have salty fish.
- Olive oil: 3 tablespoons
- Honey: 1 tablespoon
- Grainy mustard: 1 tablespoon
- Lemon juice: 1 tablespoon
- Ground black pepper: to taste
2
Cut the potatoes into wedges, place them in a bowl, drizzle with olive oil, and sprinkle with rosemary. Grease a baking sheet with oil, arrange the potatoes in a single layer, and bake until golden brown.
- Potato: 3 pieces
- Olive oil: 3 tablespoons
- Rosemary: 1 teaspoon
3
Remove the skin and bones from the trout and cut it into thin long strips.
- Lightly salted trout: 200 g
4
Mix arugula leaves, trout, and baked potatoes, drizzle with dressing and gently toss.
- Arugula: 1 bunch
- Lightly salted trout: 200 g
- Potato: 3 pieces
- Olive oil: 3 tablespoons
- Honey: 1 tablespoon
- Grainy mustard: 1 tablespoon
- Lemon juice: 1 tablespoon
- Ground black pepper: to taste