Le Gruyère AOP apple salad with smoked trout
20'
Do fish and cheese go together? They do indeed - in fact, they go very well together. In my recipe, I combine smoked trout from the Grabenmühle in Sigriswil with a Le Gruyère AOP apple salad. The combination of strong-tasting cheese and sweet-sour apple with fish is excellent - and perfect as a starter for a warm summer's day. If you don't like smoked fish, you can instead pan-fry the trout and eat it warm with the salad. I particularly love trout because it has a delicate flavour and doesn't drown out the taste of the Le Gruyère AOP apple salad - rather, it accompanies it perfectly. I hope you enjoy making this recipe - and bon appetit!
Stéphanie Zosso
Ingredients for
4
Note
Attention changement nombre de personnes
Le Gruyère AOP apple salad with smoked trout
-
700 gsmoked trout fillets
-
50 gfinely chopped shallots
-
150 gapple (sweet-sour tasting)
-
100 gGruyère AOP
-
10 gof chervil
-
50 glemon
-
30 gwhite wine vinegar
-
50 golive oil
-
10 gmustard seeds
-
5 ghorseradish
-
1 pinchof pepper
-
1 pinchof salt
Preparation
Le Gruyère AOP apple salad with smoked trout
- Cut the trout into shapes as desired (suggestion: diamond-shaped).
- Dice the shallots finely and blanch them briefly.
- Peel the apple and cut into small cubes.
- Cut the Le Gruyère AOP into cubes of equal size.
- Cut the chervil finely and mix it with the apple, Le Gruyère AOP and shallots.
- Add the lemon juice and zest; grate the horseradish and add the mustard seeds.
- Add the vinegar and oil and season well.
- Arrange on top of the trout; garnish with chervil.
