Watercress and Pepper Salad

with smoked trout
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Watercress and Pepper Salad
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
218
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories218 kcal(10 %)
Protein17.7 g(18 %)
Fat13.5 g(12 %)
Carbohydrates6 g(4 %)

Ingredients

for
4
Ingredients
4
Eggs (medium-sized)
2 bunches
1
both red and yellow Bell pepper
2 tablespoons
1 pinch
2 tablespoons
2
1 piece
1 slice
Dark Multi-grain bread

Preparation steps

1.

Cook eggs until hard-boiled, about 10 minutes. Rinse eggs with cold water and peel.

2.

Rinse and trim watercress. Rinse and quarter peppers, remove seeds and ribs and cut into thin strips. Whisk vinegar with salt and pepper to taste, a pinch of sugar and oil. Pour mixture over peppers.

3.

Separate trout fillets into bite-sized pieces. Peel and finely grate horseradish. Crumble bread and toast in a hot pan. Cut eggs into eighths.

4.

Mix peppers with horseradish and watercress and divide among plates. Top with eggs and trout and sprinkle with toasted breadcrumbs.