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🥗 Crispy Smoked Fish Salad with Strudel Pastry

450 kcal · 30 min · 4 servings

Ingredients

• 2 balsamic vinegar
• 2 tbsp basil pesto
• 1 piece egg (hard-boiled)
• 1 packet strudel pastry (ready-made)
• 2 honey
• 1 pinch herb seasoning
• 1 pinch caraway
• 200 g dandelion (green or arugula)
• 200 g dandelion (white)
• 1 pinch sea salt
• 200 g eggplants (medium)
• 1 splash olive oil
• 4 olive oil
• 1 pinch pepper
• 120 g smoked eel fillet (or smoked catfish fillet)
• 120 g smoked trout
• 200 g smoked salmon
• 1 pinch salt
• 4 water

Instructions

1. 1. Cut 24 squares with a side length of 8 cm from the strudel pastry. Place two squares on top of each other after brushing them with egg. Sprinkle them with dried herbs, cumin, and sea salt. Bake them at 200 degrees until golden yellow.
2. 2. Slice the eggplants into 3 mm thick slices and fry them in olive oil. Season with salt and pepper. Mix water, balsamic vinegar, honey, olive oil, salt, and pepper to make a marinade. Marinate the arugula and dandelion greens with it.
3. 3. Build a pile on a plate using the eggplant slices, the crispy strudel pastry squares, the smoked fish fillets, and the marinated greens. Garnish the plate with basil pesto and a balsamic reduction.

Nutrition per serving

• kcal: 450
• Protein: 32 g · Fett/Fat: 30 g · Carbs: 12 g