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Amanda Vuu
Smoked trout salad
Salad with trout, white cabbage and pickles
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Ingredients
Directions
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Put the sugar with the same amount of water in a saucepan, bring to a boil and let it turn into a golden brown caramel.
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Remove the pan from the heat, allow to cool for 3 minutes and pour in the vinegar. Stir well.
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Put the pan on low heat as the caramel solidifies and stir until the caramel is melted again. Add the oil while stirring.
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Pour into a large bowl and let cool in about 15 minutes. Add the mustard and season with salt and pepper.
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Cut the apple in four, remove the core and cut the parts into thin slices.
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Put the cabbage, the lettuce and the apple in the bowl with the dressing and mix well.
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Cut the trout fillet into pieces and spread with the pickles over the lettuce. Sprinkle with the chopped chives.
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Nutrition
245Calories
Sodium15% DV365mg
Fat22% DV14g
Protein32% DV16g
Carbs4% DV13g
Fiber20% DV5g
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