Elegant Trout and Cucumber Salad

Bright, elegant, for the holiday table! In a salad with lightly salted trout, ordinary ingredients are successfully combined with the delicate taste of red fish. Olives add a slight piquancy, and fresh cucumber adds juiciness. This snack option will be a win-win for any special occasion.
cook time: 1h
Ivy Ramsay
Elegant Trout and Cucumber Salad

Nutrition Facts (per serving)

93
Calories
5g
Fat
4g
Carbs
7g
Protein

Ingredients (7 portions)

Basic:

Salt (optional) to taste
Eggs 3 pc
Potato 1 pc
Sour cream (or to taste) 90 g
Olives 100 g
cucumbers (small) 3 pc
Trout (lightly salted, fillet) 250 g

Recipe instructions

Step 1

Step 1
How to make a salad with lightly salted trout? Prepare the necessary products. Remove the olives from the jar to drain excess liquid. To dress the salad, you can use sour cream, yogurt or mayonnaise. Or use a mixture of these ingredients.

Step 2

Step 2
Pre-boil the potatoes until tender over moderate heat. Check the readiness of the vegetable with a knife. If the potatoes are soft and easily pierced, they are cooked. Cool the finished potatoes completely, peel them and cut into small cubes.

Step 3

Step 3
Remove the skin from the trout fillet and remove any bones. Cut the fish into small cubes.

Step 4

Step 4
Boil the eggs hard. How to hard boil eggs? To prevent eggs from cracking during cooking, place them in cold water and cook over low heat. Boil the eggs for 9 minutes after boiling, then cover with cold water and cool. The shell will be better cleaned from a sharp temperature change. Peel the cooled eggs and cut into small cubes. I chopped two eggs. I left one egg to decorate the salad on top.

Step 5

Step 5
Wash fresh cucumbers well and dry. Cut the cucumbers into small cubes. The skin, if it is not rough, damaged or bitter, does not need to be cut off.

Step 6

Step 6
Also cut the olives into small cubes.

Step 7

Step 7
Place a cooking ring on a flat plate. Place the sliced potatoes in the first layer and press down with a spoon.

Step 8

Step 8
Brush the potato layer with sour cream (mayonnaise or yogurt).

Step 9

Step 9
Place lightly salted trout in the next layer and press lightly.

Step 10

Step 10
Apply sour cream to the fish layer.

Step 11

Step 11
Then spread the fresh cucumbers in an even layer.

Step 12

Step 12
And brush the layer with sour cream again.

Step 13

Step 13
Cover the cucumber layer with chopped eggs and brush with sour cream.

Step 14

Step 14
Place the final layer of chopped olives. Brush the top of the salad with sour cream. If mayonnaise is used, then the salad does not need to be salted. But be guided by your taste. I didnʼt add salt to the salad. Trout and olives will add a certain saltiness. Place the salad in the refrigerator for 1-1.5 hours to soak and become juicier.

Step 15

Step 15
Before serving, decorate the salad as desired. I used finely grated egg yolk and white.

Step 16

Step 16
Remove the cooking ring and top the salad with fresh herbs and, if desired, a slice of lemon. Bon appetit!

Additional rubrics

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