Smoked trout salad with Chinese cabbage

6 servings

40 minutes

Smoked trout salad with Chinese cabbage is a harmony of the delicate taste of fish, the freshness of vegetables, and the spiciness of the sauce. The trout, with its subtle smoky aroma, pairs wonderfully with crunchy cabbage, juicy cucumbers, and sweet corn. Adding rice makes the dish more filling, while the mayonnaise and sour cream-based sauce enriched with pickles and garlic gives it softness and a slight spiciness. This salad is an excellent choice for a light dinner or festive table.

Energy value per serving

• Calories: 542.6
• Proteins: 42g
• Fats: 18.8g
• Carbohydrates: 53.2g

Ingredients

• Rice: 300 g
• Smoked trout: 800 g
• Green onions: 1 bunch
• Chinese cabbage: 0.5 pc
• Canned corn: 1 jar
• Mayonnaise: 100 g
• Cucumbers: 4 pc
• Pickles: 1 pc
• Sour cream: 100 g
• Dill: 1 bunch
• Garlic: 2 clove

Cooking steps

1. Chop the smoked trout into a bowl, removing the bones at the same time. Add thinly sliced cabbage, finely chopped fresh cucumbers, previously cooked rice, a can of corn, and chopped green onions.

   Required ingredients:

   • Smoked trout: 800 g
   • Chinese cabbage: 0.5 piece
   • Cucumbers: 4 pieces
   • Rice: 300 g
   • Canned corn: 1 jar
   • Green onions: 1 bunch

2. Make the dressing — a liquid version of tartar sauce. Blend mayonnaise, sour cream, pickles, and garlic until a relatively uniform consistency resembling liquid sour cream. Add finely chopped dill to the sauce.

   Required ingredients:

   • Mayonnaise: 100 g
   • Sour cream: 100 g
   • Pickles: 1 piece
   • Garlic: 2 cloves
   • Dill: 1 bunch

3. Dress the salad, mix thoroughly, and serve at the table.