Salad of young green peas with fish
4 servings
20 minutes
Pea salad with fish is a vibrant combination of freshness and tenderness that captivates with its exquisite taste. European cuisine is known for its light yet elegant dishes, and this salad is no exception. Young green peas add a sweet note to the dish, arugula brings spiciness, and lightly salted trout adds noble texture. Pine nuts provide a refined crunch, while wine vinegar and lemon juice enhance the freshness of the ingredients. The olive oil-based dressing with hints of celery makes the flavor rich and harmonious. This salad is perfect as a light appetizer or part of a festive table, surprising guests with its simplicity and sophistication.
1
Thoroughly rinse the green peas and remove the tips.
- Chard (mangold): 100 g
2
Slice the fillet of lightly salted trout into thin pieces.
- Trout: 150 g
3
Combine peas and fish with arugula. Drizzle with lemon juice.
- Chard (mangold): 100 g
- Trout: 150 g
- Rocket (arugula): 150 g
- Lemon juice: to taste
4
For the dressing, whisk olive oil with wine vinegar, salt, and pepper. Add grated celery root.
- Olive oil: 3 tablespoons
- White wine vinegar: 1 tablespoon
- Ground black pepper: to taste
- Celeriac: 30 g
5
Dress the salad and sprinkle with toasted pine nuts.
- Pine nuts: 2 tablespoons
