Ingredients
- 400-500 g rainbow trout or fillets
- 1 large carrot
- 200 g frozen peas
- 2 pickles (canned)
- 2 shallots
- 200 g creme fraiche or sour cream
- 1-2 tablespoons of egg mayonnaise
- 1 tablespoon full-fat mustard
- 2 bay leaves
- 3 balls of allspice
- 1 dl of vinegar
- Lemon juice to taste
- Salt and pepper
- Pea shoots to garnish
Preparation
- Clean and slice your carrot.
- Add the carrot slices and a bay leaf to a pot of water. Season with salt and pepper and cook until the carrots are semi soft.
- Add vinegar and the fish and cook for another 5 minutes.
- Drain the water from the pot and remove the bay leaf.
- Allow the carrot and fish to cool.
- Cut the shallot into small pieces and place them in a bowl. Add in the finely chopped pickles, sour cream, mustard, mayonnaise, fish, and carrot.
- Boil the peas in salted water, let them cool and add them to the bowl.
- Mix everything together and season with salt, pepper, and lemon juice to taste.
- Cover the bowl and put it in the refrigerator to allow the flavours to combine.
- Once the ingredients have cooled and the salad has thickened, serve it with a fresh bread roll or sourdough toast and pea shoots.
Rainbow trout
- The Rainbow trout in Europe are native to the North Pacific Basin. They were first bred in captivity in 1870 and are now well domesticated all around the world.
- Rainbow trout can have two different fates when they are born. They can either stay in the river for their whole life, or go to the sea to grow faster. This way, a population of trout always stays in the sea, so if there is a problem in the river (flood or drought for example), some trout will survive.
- Writer Ernest Hemingway was a big fan of fly fishing for rainbow trout. He wrote short stories and articles about them.
- Females produce from 700 to 4,000 eggs per spawning event.