Recipe “Smoked Fish Salad on Baguette” | – Guide

by Pauline Retting





  • 1

    Red Apple

  • 0.75


  • 1


  • 3

    acid pickles

  • 250



  • 1

    smoked mackerel

  • 1

    smoked trout

  • 1

    smoked ruffian

  • 1


  • butter

Clean the cucumber and apple. Cut the cucumber and the unpeeled apple into bite-sized pieces. Tip: If you use a red apple, the smoked fish salad will look even more appetizing later, as the red will stand out from the light-colored salad.

Take the crows out of the jar and let them drain, then chop them. Peel the onion and cut into thin cubes. Mix everything together in a suitable bowl. The amounts given in this recipe are recommendations. If you like it juicier, you can add more apple or cucumber.

Fillet smoked fish. First remove all small fins by hand, then remove the head behind the gill flaps and the caudal fin. Cut the belly so that the fish is half open. Carefully remove the central bone. Separate the belly bones from the meat with the back of a knife and then peel them. Tear the meat into pieces. Make sure the last bones are removed. The pieces should not be too small.

Mix the fish pieces with the other ingredients and mayonnaise. Add a little more salt if you like, but smoked fish is already very salty because of the salt water. Then cut a baguette into small slices and spread with butter. Arrange the smoked fish salt on the bread.

North Magazine | broadcast date | 06/02/2022

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