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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40g unsalted, shelled pistachios


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


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


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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