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🍽️ Crunchy Fennel-Apple Salad with Smoked Trout

402 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 1 tsp hot mustard
• 1 tsp liquid honey
• 5 tbsp olive oil
• salt
• pepper (from the mill)
• 2 bulbs fennel
• 60 g peeled walnut kernels
• 1.5 bunch red arugula
• 2 apples (e.g. Boskop)
• 300 g smoked trout

Instructions

1. 1. Whisk the vinegar with the lemon juice, mustard, and honey in a small bowl.
2. 2. Add the oil drop by drop and continue whisking until a creamy emulsion forms.
3. 3. Season the sauce to taste with salt and pepper.
4. 4. Wash the fennel thoroughly and cut it in half lengthwise.
5. 5. Remove the hard core at the bottom of the fennel halves.
6. 6. Slice the fennel flesh into very thin, narrow strips.
7. 7. Heat a pan without fat and toast the nuts in it briefly until they are fragrant.
8. 8. Remove the nuts from the pan and let them cool completely.
9. 9. Roughly chop the cooled nuts with a knife.
10. 10. Wash the arugula and pick out any damaged leaves.
11. 11. Dry the arugula, for example in a salad spinner.
12. 12. Wash the apples and cut them into quarters.
13. 13. Remove the core from the apple quarters.
14. 14. Slice the apple pieces into thin, narrow slices.
15. 15. Combine the fennel, arugula, and apple slices in a large bowl.
16. 16. Pour the vinaigrette over the vegetables and fruit and mix everything well.
17. 17. Taste the salad again and adjust the seasoning with salt and pepper.
18. 18. Break the smoked trout into coarse, bite-sized pieces.
19. 19. Arrange the salad on plates.
20. 20. Place the fish pieces on top of the salad.
21. 21. Sprinkle the finished salad with the chopped nuts.
22. 22. Optionally add freshly ground pepper and serve the dish.

Nutrition per serving

• kcal: 402
• Protein: 21 g · Fett/Fat: 26 g · Carbs: 21 g