Smoked Fish Salad with Knuspterteig
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 balsamic vinegar
- 2 Tbsps Basil pesto
- 1 pc eggs (bubbled)
- 1 packet Phyllo dough (Finished product)
- 2 honey
- 1 pinch Fresh herbs
- 1 pinch Caraway
- 200 grams Dandelion greens (green or arugula)
- 200 grams Dandelion greens (White)
- 1 pinch Sea salt
- 200 grams Eggplant (medium-sized)
- 1 splash olive oil
- 4 olive oil
- 1 pinch peppers
- 120 grams Smoked eel (Od. Räucherwels fillet)
- 120 grams Smoked trout
- 200 grams Smoked salmon
- 1 pinch salt
- 4 water
Preparation steps
1.
Cut off 24 pastry squares at 8cm (about 3 inches) a side. Laying Two coated with egg pastry-squares fit. Sprinkle with dried herbs, cumin and sea salt. Cook at 200°C (400°F) until golden brown.
2.
Cut eggplant into 3mm (about 1/8 inch) thick slices and fry in olive oil, season with salt and pepper. Marinate arugula and dandelion in marinade of water, balsamic vinegar, honey, olive oil, salt and pepper.
3.
Lay eggplant slices, crispy pastry squares, smoked fish fillets and marinated salad on plate in a stack. Garnish with basil pesto and a balsamic reduction.
