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🥗 Light Millet Salad with Smoked Trout, Arugula, and Cucumber

312 kcal · 30 min · 4 servings

Ingredients

• 150 g millet
• 500 ml vegetable broth
• 2 sprigs parsley
• 1 sprig chervil
• 4 tbsp rapeseed oil
• 3 tbsp apple cider vinegar
• 1 tsp grainy mustard
• salt
• pepper
• 20 g arugula (2 handfuls)
• 0.5 salad cucumber (250 g)
• 2 spring onions
• 2 smoked trout fillets (skinless and boneless; 125 g each)
• 0.5 tbsp olive oil

Instructions

1. 1. Rinse the millet thoroughly under cold water in a fine mesh sieve until the water runs clear.
2. 2. Place the drained millet and the vegetable broth into a saucepan.
3. 3. Bring the mixture to a boil on the stove.
4. 4. Reduce the heat to medium and cook the millet for about 5 minutes.
5. 5. Turn the heat down to the lowest setting and let the pot sit covered with a lid for 20 minutes.
6. 6. Stir the millet occasionally while it steams.
7. 7. Wash the fresh herbs under cold water.
8. 8. Dry the herbs thoroughly using a salad spinner or a kitchen towel.
9. 9. Pluck the soft leaves off the tough stems.
10. 10. Set aside a portion of the parsley leaves for later use.
11. 11. Place the remaining herbs, rapeseed oil, vinegar, and mustard into a blender.
12. 12. Blend the ingredients until you have a smooth, fine sauce.
13. 13. Season the dressing to taste with salt and pepper.
14. 14. Pour the finished dressing into a small bowl.
15. 15. Wash the arugula under cold water.
16. 16. Dry the arugula thoroughly.
17. 17. Trim the ends of the cucumber and wash it.
18. 18. Cut the cucumber into small, even cubes.
19. 19. Trim the root ends of the spring onions and wash them.
20. 20. Slice the spring onions into thin, fine rings.
21. 21. Take the smoked trout fillets and break them into coarse, bite-sized pieces.
22. 22. Fluff up the cooked millet with a fork so that it becomes light and airy.
23. 23. Gently mix the millet with the olive oil.
24. 24. Season the millet with salt and pepper.
25. 25. Place the seasoned millet into deep serving plates.
26. 26. Distribute the arugula evenly over the millet.
27. 27. Scatter the cucumber cubes over the salad.
28. 28. Sprinkle the spring onion rings on top.
29. 29. Arrange the pieces of smoked trout nicely on top of the salad.
30. 30. Garnish the salad with the reserved parsley leaves.
31. 31. Grind some fresh pepper over the finished dish.
32. 32. Serve the dressing in the small bowl separately on the side.

Nutrition per serving

• kcal: 312
• Protein: 18 g · Fett/Fat: 15 g · Carbs: 27 g