SMOKED TROUT WITH YOUNG SPINACH, TATAR BUCKWHEAT PORRIDGE, RED BEET AND PINE NUTS

Recipe prepared by: Neli Selan Published: 14. 02. 2020
beetroot
Tatar buckwheat porridge
smoked red trout
young spinach
pear variety viljamovka
pine nuts
cheese (Brinc)
water
white balsamic vinegar
salt
whole pepper
coriander
Preparation time 120 min
+ -
Serving size per 6 persons
Suitable for Omnivore
Salads

SMOKED TROUT WITH YOUNG SPINACH, TATAR BUCKWHEAT PORRIDGE, RED BEET AND PINE NUTS

Juicy, tasty, healthy, cold salad. Even angels would eat it ...

Ingredients

  • 20 dag beetroot
  • 20 dag Tatar buckwheat porridge
  • 60 dag smoked red trout
  • 15 dag young spinach
  • 20 dag pear variety viljamovka
  • 7 g pine nuts
  • 5 g cheese (Brinc)

Marinada

  • 1 dl water
  • 1 dl white balsamic vinegar
  • 2 dag sugar
  • 5 g salt
  • whole pepper and coriander
Salads

SMOKED TROUT WITH YOUNG SPINACH, TATAR BUCKWHEAT PORRIDGE, RED BEET AND PINE NUTS

Juicy, tasty, healthy, cold salad. Even angels would eat it ...

Place the cleaned and unpeeled beetroots in a baking dish on a 1 cm thick base made of coarse salt. Cover with aluminum foil and bake at 180 ° C for about 1 to 1.5 hours, depending on the thickness of the beetroots.

Peel beetroots, cool it and cut it into even cubes.

We cook Tatar buckwheat porridge. Cook it according to the instructions on the packaging. Alternatively, the porridge can be soaked in cold water overnight and cooked until soft the next day.

We clean a smoked trout, remove skin and bones and cut into suitable slices.

Peel a pear and cut it into cubes.

Prepare the marinade. Combine all ingredients and pour over sliced pear. Leave in the cold for a few hours or overnight, or for a faster process, you can also compress with a vacuum.

Fry the pine nuts dry in a pan until golden. Wash and dry the spinach.

Grate the cheese into strips.

Serve on a plate as a prepared salad: place all the ingredients nicely on a plate and finally pour over the pear marinade.

As a culinary instructor for students of hospitality and tourism, she is employed at BIC Ljubljana. Together with her students through the workshops Mom, Dad I am cooking on Saturday, she also inspire the children to cook. She has won a medal for excellence in culinary at the Euroskills international competition, and she is also very successful in passing on her experiences and knowledge from competitions to students. You can also find her culinary tips in the supplement Open Kitchen of newspaper NeDelo.

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