PAIR IT

Pairs great with seafood dishes, grilled sardines, fresh salads and vegetable pies

Salad with smoked trout, green apple and herbs

For the salad
1 pack of mixed lola and arugula salad
1 fillet of smoked trout
1 green apple
1 finocchio
3 radishes
3-4 walnuts
trout eggs, optional

For dressing
2 green onions
15 gr dill
10 g fennel
1 clove of garlic
20 ml. vinegar of white wine
1 lemon
40 ml. olive oil
Freshly ground pepper
Coarse salt

Prepare the dressing: In a food processor (multi), mix all the ingredients for the dressing, by adding the olive oil in the end, while tasting and seasoning.

Finely chop the finocchio, chunk the green apple and the two radishes, put them in a bowl and add half the quantity of trout fillet, which you have crumbled with your hands.

Pour half the amount of dressing, mix and place the fish salad in the fridge. Cut the other radish into thin slices and place the salad in a serving bowl and sprinkle with the dressing.

Add the already prepared fish salad, the remaining tout fillet, the radishes, the walnuts and the trout eggs. We garnish with plenty of dressing and serve.

Notes:
- Instead of smoked trout you can use any other smoked fish
- In the salad you can add orange

Eva Monochari

Food Blogger

Color:	White
Type:	Dry
Year:	2023
Alcohol:	12%
Origin:	Muses Valley, Viotia
Variety:	Assyrtiko, Trebbiano, Sauvignon Blanc
Aromas:	Αχλάδι, μήλο, ροδάκινο, άνθη λεμονιού, νεκταρίνι, λευκά άνθη
Bottle Size:	1500ml
Barrique:	-
Serving temperature:	9ºC
Aging:	3 years
Closure:	Cork
Organic:	No

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