Trout salad on lettuce leaves


  • 1 egg
  • 200 g slightly salted trout
  • 1 medium bulb onion
  • 100 g fresh champignons
  • fresh lettuce
  • 2 tbsp mustard
  • olive oil
  • 1/2 lemon
  • fresh parsley
  • salt – to taste
  • black ground pepper – to taste


Wash, peel, and boil champignons. Cool them. Slice trout and combine it with finely cut bulb onion, lettuce, and champignons. Add finely cut egg, salt, and pepper. Dress the salad with 1 tbsp of olive oil, mustard, and lemon juice. Mix the ingredients properly. Decorate the salad with fresh parsley.

Enjoy your meal!

Share this: