Smoked Trout in a Sweet And Sour Onion Dressing

You could eat this as a refreshing salad.

Recipe By: rie-i (https://cookbuzz.com/kitchen/185)
Serves 2 Prep: 10 min Cook: 10 min

Ingredients

Smoked trout 1
Onion (medium) 1
Cucumber 1/2
Seasoning:
Vegetable oil 8 tbsp
Sugar 1 tsp
Vinegar 4 tbsp
Salt 1 tsp

Method

1
Roll the cucumber on a chopping board and press firmly to soften before deseeding and finely slicing. Add some salt and remove all the moisture.
2
Cut the onion into half, slice finely, soak into water then drain.
3
Cut the smoked trout to bitesize pieces.
4
Mix together all the seasoning ingredients in a bowl, and add Steps 1, 2 & 3.
5
When all the flavours have been absorbed, transfer to a serving dish and enjoy.

Tips & Note

●Soak the onion in water to make it less hot but if you don't have time, slice it first, wrap in cling film and microwave for 30 seconds.

Smoked Trout in a Sweet And Sour Onion Dressing

You could eat this as a refreshing salad.

Recipe By: rie-i (https://cookbuzz.com/kitchen/185)

Serves 2

Prep: 10 min

Cook: 10 min

Ingredients

Smoked trout 1
Onion (medium) 1
Cucumber 1/2
Seasoning:
Vegetable oil 8 tbsp
Sugar 1 tsp
Vinegar 4 tbsp
Salt 1 tsp

Smoked Trout in a Sweet And Sour Onion Dressing

Recipe ID :805 Posted on 19 JUN 2015

Serves 2

Prep 10min
Cook 10min
views 9,831
printed 228

saved 0

You could eat this as a refreshing salad.

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Ingredients

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1
1
1/2
8 tbsp
1 tsp
4 tbsp
1 tsp

Method

Prep
10min
Cook
10min
1
Roll the cucumber on a chopping board and press firmly to soften before deseeding and finely slicing. Add some salt and remove all the moisture.
2
Cut the onion into half, slice finely, soak into water then drain.
3
Cut the smoked trout to bitesize pieces.
4
Mix together all the seasoning ingredients in a bowl, and add Steps 1, 2 & 3.
5
When all the flavours have been absorbed, transfer to a serving dish and enjoy.

Tips & Note

●Soak the onion in water to make it less hot but if you don't have time, slice it first, wrap in cling film and microwave for 30 seconds.

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