Prepared with:
Time
Difficulty
| Fennel | 1 |
| Orange | 1 |
| Pink or yellow grapefruit | 1 |
| Salmon trout | 100g |
| Pomegranate | 1 |
| Radishes | 4/5 |
| Untreated lemon | 1 |
| Extra virgin olive oil | to taste |
| Salt and pepper | to taste |
| Wild salmon roe | to taste |
The Fresh Citrus and Salmon Trout Salad is an explosion of flavors and colors that will take you on a journey of freshness and lightness. The crispiness of the fennel salad blends with the acidity of the citrus fruits, while the salmon trout adds a savory and briny note to the dish. A delicious and healthy option for a light and tasty meal.
| 1 | Cut the fennel into thin slices and put it in a bowl with cold water and lemon juice for about 10 minutes to make it more crispy. |
| 2 | Peel the orange and grapefruits and cut them into small pieces. Slice the radishes thinly and shell the pomegranate (about half a cup). |
| 3 | Add the orange, grapefruit, radishes, and pomegranate to the fennel. Season with salt, oil, pepper, lemon juice, and mix well. |
| 4 | Divide the slices and place the salmon trout on top of the salad. Garnish with wild salmon eggs and sprinkle with lemon zest. The salad is ready, and enjoy your meal! |
