Smoked fish salad
4 servings
30 minutes
Smoked fish salad is an exquisite combination of aromas and textures inspired by Mediterranean cuisine. This recipe combines the tenderness of smoked salmon and tuna with the creamy consistency of avocado, the freshness of salad leaves, and the sweetness of corn. The light acidity of grapefruit adds brightness to the flavor, while pink pepper adds spiciness. The dressing made from lime juice and olive oil highlights the freshness of the ingredients and creates a harmonious balance. The history of such salads is rooted in the traditions of coastal regions where fresh fish has always been a staple in gastronomy. This salad is perfect as a light dish for a summer dinner or festive table, delighting with its rich taste and elegant appearance.
1
Cut the peeled avocado into cubes and drizzle with lime juice.
- Avocado: 1 piece
- Lime: 2 pieces
2
Wash the salad and tear it into small pieces.
- Frisee lettuce: to taste
3
Cut the salmon into cubes and the tuna into thin slices.
- Smoked salmon: 200 g
- Smoked tuna: 100 g
4
Arrange the salad, fish, and avocado on plates and sprinkle with corn.
- Frisee lettuce: to taste
- Smoked salmon: 200 g
- Smoked tuna: 100 g
- Avocado: 1 piece
- Canned sweetcorn: 0.5 jar
5
Peel the grapefruit, remove the skin, cut each segment into 4 pieces, and arrange them on plates.
- Grapefruits: 1 piece
6
Lightly crush pink pepper and sprinkle it on the salad. Whisk lime juice with olive oil, salt, and pepper. Dress the salad just before serving.
- Pink peppercorns: 0.5 teaspoon
- Lime: 2 pieces
- Olive oil: 6 tablespoons
- Salt: to taste
- Ground black pepper: to taste
