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Salad with smoked trout, zucchini and fried bread
Description
This salad is not only bright, but also satisfying. It can be served for both lunch and dinner. It is prepared simply, and if you add it with a glass of white wine, it will definitely turn any weekday into a small holiday.
Cooking
Step 1
Finely chop the dill for dressing. In a small bowl, combine the vinegar, sour cream and dill and season with salt and pepper. Add olive oil and beat well.
Step 2
Preheat oven to 160˚C. Cut the bread into large cubes and drizzle with olive oil. Put on a baking sheet and put in the oven. Bake until golden brown, stirring once, 15 to 20 minutes. Remove from oven. Raise the oven temperature to 220°C.
Step 3
Cut the zucchini lengthwise into 4 pieces, and then into pieces 2.5–3 cm long. Line a baking sheet with parchment. Put the zucchini on one half and brush them with olive oil with a brush, salt. Place the tomatoes on the other half of the baking sheet and drizzle with olive oil and salt. Place the tray on the top level of the oven.
Step 4
Roast the vegetables, taking them out when done. The tomatoes should become soft and the skins should burst in about 12 minutes. Cook the zucchini for 15-18 minutes until they are soft and lightly browned. Cool cooked vegetables for 10 minutes.
Step 5
Break the smoked fish into small pieces. Put the vegetables on a dish, add the fish, bread and coarsely chopped green onions. Pour dressing over salad and toss.
Ingredients
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