Salad with redcurrants and trout

Salad with redcurrants and trout

Total: 25 Min. | Active: 25 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 187 kcal
, Fat: 12 g
, Carbohydrate: 8 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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40 g unsalted, shelled pistachios


2 tbsp balsamic vinegar
2 tbsp olive oil
2 tsp birnel (pear syrup)
60 g red currants
3 tbsp dill, finely chopped
1 red chilli, deseeded, finely chopped
½ tsp salt
a little pepper


300 g celery, thinly sliced
100 g baby spinach
10 g dill, roughly chopped
100 g smoked trout filets, torn into pieces
60 g red currants
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How it's done

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Toast the pistachios in a frying pan without any oil.


Combine the vinegar, oil and pear syrup in a bowl, add the redcurrants, crush with a fork. Mix in the dill and chilli, season.


Add the celery and baby spinach to the dressing, mix and plate up. Top with the pistachios, dill, trout and redcurrants.

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