Ingredients
- a bunch of celery
- 1 shallot, finely chopped
- 25 black olives, sliced
- a branch of mint, finely sliced
- a branch of parsley, finely sliced
- 200 gram smoked trout
- 4 slices of good quality bread
Dressing ingredients
- 10 table spoons of vergine olive oil
- 6 table spoons of white wine vinegar
- salt and pepper
Author of this recipe
An easy and healthy lunch salad of celery combined with the savoury and salty taste of trout.
Preparation
Cut the celery into thin slices and mix with the shallot, mint, parsley, olives, olive oil and white wine vinegar.
Season with pepper and salt, not too much because the trout is already quite strong in flavour.
Toast the slices of bread in the oven at 180 degrees for about 10 minutes until golden.
Divide the toast, salad and pieces of trout on the plates.
Garnish with a sprig of mint or parsley and drizzle with olive oil.
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