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.
1
Remove bones from lightly salted trout and cut it into small pieces.
- Smoked trout: 100 g
2
Peel the avocado, remove the pit, and chop the flesh.
- Avocado: 1 piece
3
Grate hard cheese and pickled cucumbers on a coarse grater.
- Cheese: 150 g
- Marinated cucumbers: 3 pieces
4
Chop the crab meat.
- Crab: 200 g
5
For the dressing, mix mayonnaise with creamy horseradish.
- Mayonnaise: to taste
- Creamed horseradish: 3 teaspoons
6
Mix all the ingredients, dress the salad, and place it in the refrigerator for 1-2 hours.
