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Spring salad with marinated eggs


Delight your senses with this delicious salad with sunflower oil trout fillets from the Kilkenny region.

The eggs marinated in beetroot bring the Anglo-Saxon and coloured touch!

The ingredients for 4 people :

- Lettuce and arugula salad

- 6 cherry tomatoes

- 1/2 cucumber

- A handful of cooked green beans

- A handful of fresh herbs

- 1 handful of black olives

- 100g Goatsbridge smoked trout fillets

For pickled eggs:

- 4 hard boiled eggs

- 2 beetroots

- 240ml of cider vinegar

- 1 onion

- 1 bunch of dill

Steps : 

For eggs: a week before

1/ Place the beetroots peeled and cut into pieces in a saucepan with about 150 ml of water and bring to a boil.

2/ Simmer covered for about 30 to 40 minutes. Reserve the cooking water.

3/ In a large glass jar, mix 140ml of beet water with the vinegar and 1/4 of finely sliced onion.

4/ Add dill, cooked beet pieces and boiled eggs without shells.

5/ Close the jar with the lid and chill for about a week.

For the salad: D-day

1/ Divide lettuce, arugula, cherry tomatoes, cucumber, green beans, herbs and remaining onion on plates.

2/ Add the marinated eggs cut in half, the olives and the smoked trout.

To enhance your salad, discover our sauces and dressings >>

Share your photos of this recipe on Instagram with the hashtag #lecomptoirirlandais so we can share it!

Article written by Manon C.

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