Smoked salmon salad
Description
The recipe won't take much time. This time I used hot-smoked trout to prepare one of the variations of the "Caesar" salad. I like it best with this fish—the dish turns out to be hearty and more nutritious compared to the classic version. Feel free to serve it for dinner or at a festive table; your guests will truly appreciate it. Serve immediately.
Instructions
- 1
Step 1
1. I separate and wash the salad leaves, then carefully dry them with a paper towel.
- 2
Step 2
2. Wash the tomato, dry it, and cut into small cubes.
- 3
Step 3
3. Place quail eggs in water and boil for 3-5 minutes, then place them under cold water to make them easy to peel.
- 4
Step 4
4. I peel boiled quail eggs and cut each one into 4 pieces.
- 5
Step 5
5. I chop a piece of bread into cubes. I heat a pan with olive oil, peel the garlic and finely chop it, then add it to the pan. After the garlic, I add the bread and fry it until it becomes crispy.
- 6
Step 6
6. I cut the hot-smoked trout into small pieces.
- 7
Step 7
7. For the dressing: place yogurt in a bowl, add soy sauce and mustard, add spices and mix thoroughly.
- 8
Step 8
8. Tear salad leaves by hand into small pieces of arbitrary shape and place them on a plate, then add the sliced tomatoes.
- 9
Step 9
9. On top of the tomatoes, I place quail eggs and hot-smoked trout.
- 10
Step 10
10. Pour the prepared dressing over the salad and top with the prepared croutons.
- 11
Step 11
11. Grate the hard cheese finely and spread it over all the ingredients.