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🥗 Light Smoked Fish Salad

193 kcal · 30 min · 4 servings

Ingredients

• 250 g smoked fish (turbot or halibut)
• 2 cups frozen peas
• 1 box watercress
• 2 hard-boiled eggs
• 50 g raw pickled bell peppers
• yogurt
• 1 bunch fresh herbs
• salt
• a little pepper from the mill
• 1 tsp paprika powder
• lemons
• 1 tsp chopped capers

Instructions

1. 1. Pull the smoked fish into bite-sized pieces.
2. 2. Carefully remove all skin remnants and bones.
3. 3. Put the frozen peas in hot water briefly to thaw them.
4. 4. Pour off the water and let the peas drain.
5. 5. Cut the cress from the package.
6. 6. Divide the hard-boiled eggs into eight equal pieces.
7. 7. Dice the bell peppers into small pieces.
8. 8. Add all prepared ingredients to a large bowl.
9. 9. Mix the ingredients very gently so the fish does not break apart.
10. 10. Mix the yogurt with the finely chopped fresh herbs (e.g., chives, dill, parsley).
11. 11. Season the yogurt mixture with a little salt, pepper, and paprika powder.
12. 12. Add the juice of one lemon and the chopped capers to the sauce.
13. 13. Pour the finished sauce over the salad.
14. 14. Gently fold in the sauce until everything is evenly coated.
15. 15. Serve the salad immediately.

Nutrition per serving

• kcal: 193
• Protein: 22 g · Fett/Fat: 7 g · Carbs: 10 g