Trout Salad

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Trout Salad

Yield: Serves 4


  • 1 medium-sized trout
  • herb vinegar
  • 4 hardcooked eggs
  • lettuce
  • mayonnaise


Boil trout in slightly salted water. Drain. Remove bones and skin. Break the fish into flakes. Marinate in vinegar for 2 hours. Drain. Serve on lettuce leaves with mayonnaise and hardcooked eggs.

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