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.
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.
- Smoked trout: 800 g
- Napa cabbage: 0.5 piece
- Cucumbers: 4 pieces
- Rice: 300 g
- Canned sweetcorn: 1 jar
- Spring onion: 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.
- Mayonnaise: 100 g
- Sour cream: 100 g
- Pickled cucumbers: 1 piece
- Garlic: 2 cloves
- Dill: 1 bunch
3
Dress the salad, mix thoroughly, and serve at the table.
