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🥗 Fresh Leek and Tomato Salad with Trout

432 kcal · 30 min · 4 servings

Ingredients

• 500 g leek (the white and light green parts)
• 2 tbsp butter
• 1 tsp bouillon granules
• 3 tomatoes
• 2 smoked trout fillets
• 2 tbsp vinegar
• 3 tbsp seed oil
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the leek thoroughly.
2. 2. Cut off the tough ends.
3. 3. Slice the leek into thin rings.
4. 4. Heat butter in a pan.
5. 5. Sauté the leek rings in the hot butter.
6. 6. Add bouillon powder from the packet to the pan.
7. 7. Season with salt and pepper.
8. 8. Pour in one cup of water.
9. 9. Place a lid on the pan.
10. 10. Simmer the leek covered over medium heat for about seven minutes.
11. 11. Remove the leek from the pan.
12. 12. Drain the leek in a sieve.
13. 13. Let the leek cool down completely.
14. 14. Pour boiling water over the tomatoes briefly.
15. 15. Peel the skin off the tomatoes.
16. 16. Quarter the tomatoes.
17. 17. Remove the core.
18. 18. Dice the flesh into small cubes.
19. 19. Divide the fish into bite-sized pieces.
20. 20. Whisk together oil, vinegar, salt, and pepper to make a dressing.
21. 21. Mix the dressing with the cooled leek.
22. 22. Fold in the tomato cubes.
23. 23. Gently fold in the trout pieces.
24. 24. Serve the salad on plates.

Nutrition per serving

• kcal: 432
• Protein: 26 g · Fett/Fat: 31 g · Carbs: 11 g