Spreewald Cucumber and Smoked Trout Salad (Spreewälder Gurken und Räucherforelle Salat)
Spreewälder Gurken und Räucherforelle Salat, or Spreewald Cucumber and Smoked Trout Salad, is a refreshing and flavorful dish from the Brandenburg cuisine. This salad combines the crispness of Spreewald cucumbers with the delicate smokiness of trout, creating a perfect balance of flavors.
Ingredients
- 2 Spreewald cucumbers, thinly sliced
- 200g smoked trout, flaked
- 1 small red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 3 tablespoons white wine vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine the sliced cucumbers, flaked smoked trout, red onion, and fresh dill.
- In a small bowl, whisk together the white wine vinegar, olive oil, salt, and pepper.
- Pour the dressing over the cucumber and trout mixture, and toss gently to coat everything evenly.
- Let the salad marinate in the refrigerator for at least 30 minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 0 minutes
- Total time:
- 15 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 250
- Carbohydrates
- 15g
- Protein
- 20g
- Fat
- 12g
Supplies
Large bowl Small bowl Whisk
Tools
Knife Cutting board
Serving suggestions
Serve the Spreewälder Gurken und Räucherforelle Salat as a refreshing appetizer or as a light main course for a summer lunch or dinner.
Tips & tricks
For an extra burst of flavor, consider adding a squeeze of fresh lemon juice to the dressing before tossing the salad.
Cost
$15