Salad with trout
Description
The recipe won't take much time. If you have very fresh trout, salt it the night before and leave it in the refrigerator. The next day, you can make Mimosa salad with trout. By the way, it's very tasty and exquisite. It differs slightly from the traditional recipe as it uses lightly salted fish instead of canned, and that's precisely its special touch! Let's start by putting the butter in the freezer an hour before preparing the salad. 1. First, hard-boil the eggs. This will take about ten minutes. Then cool them under a stream of cold water. 2. Now prepare the sauce. Use a blender to mix mayonnaise, one peeled garlic clove, herbs, and freshly squeezed lemon juice. 3. Peel the eggs and grate them on a grater. 4. Grate the hard cheese on a coarse grater as well. 5. Cut the lightly salted trout into small pieces. 6. Prepare a serving dish for the Mimosa salad and start layering. 7. The first layer is the grated eggs. Spread them out and cover with sauce. 8. The second layer is the grated cheese. Season with pepper and cover with sauce. 9. The third layer is olives. You can cut them in half or even into quarters. Cover with sauce, of course. 10. The fourth layer is the lightly salted trout. Spread it and cover with sauce too. 11. Now take the butter out of the freezer, grate it on a coarse grater, and sprinkle it over the top of the salad. You can drizzle a little lemon juice over it. The Mimosa salad with trout is ready. As you can see, it's very simple—and turned out delicious! Serve it at the table.