Ingredients (4 portions):
- 3 eggs
- ½ shallot
- 70 g walnuts
- ½ tsp curry
- 20 g white wine vinegar
- 3 ½ tbsp oil
- 100 g baby spinach
- 125 g cherry or
- date tomatoes
- 100 g salmon trout
- salt, pepper
Marinade:
- 1 tsp salt
- 1 tsp sugar
- Zest of half a lemon
Preparation:
Make the marinade for the fish from the salt, sugar and lemon zest. Then rub the fish with the marinade, wrap in cling film and leave to rest in the fridge for approx. 24 hours. Cut the salmon trout into thin slices before serving. Hard boil the eggs, leave to cool for approx. 10 minutes, peel and chop. Chop the shallots and mix with the curry, vinegar, oil, salt and pepper and mix with the baby spinach and tomatoes in a bowl. Finely chop the walnuts. Add the eggs, walnuts and salmon trout when serving.
Tips:
- Fresh fish that is eaten raw should be frozen (at least -20 °C for 24 hours) before preparation.
- Drizzle the skin of the salmon trout with herb oil and bake in the oven at 180 °C until crispy.