Put and Take Sverige
Salad with rainbow trout
Salad with rainbow trout is hot fish on cold leaves. The skin crisp, the vinaigrette sharp, the leaves unmixed until the fish is on. It is not a poké bowl (rice) and not an open sandwich (bread).
How to do it
The vinaigrette
Mustard, vinegar, oil. Emulsify. It should cling to the leaves, not sit as a pool of oil.
The fish
The same fry as fried rainbow trout: dry, skin first, briefly on the flesh. Slices on the bias.
The bowl
Leaves, cucumber, tomato. Fish on top. Dressing last. Mix at the table.
Serving
At once. After five minutes the skin is soft. That is fine – eat quickly.
Tips
A boiled potato in wedges turns it into dinner. Then you edge toward home cooking without becoming fish cakes.
FAQ
Can the fish be cold?
Yes. Then it is more of a lunchbox. Hot fish against cold leaves is the point here – the skin crisp, the salad crisp.
Which salad?
Something with a backbone: romaine, frisée, rocket. Iceberg goes watery.
Do I need to freeze it?
No. The fish is fried through.