Smoked trout & bulgar wheat salad
This is the original recipe from the GoodFood Magazine, Aug. 2005. My version you'll find here:
==== REZKONV-Recipe - RezkonvSuite v0.98.4
Title: Smoked trout & bulgar wheat salad
Categories: Salad
Yield: 4 Servings
100 grams Medium bulgar wheat; 14oz
1 Lemon; juice
2 Garlic cloves, crushed
4 tablesp. Extra virgin olive oil
6-8 Ripe tomatoes, halved, deseeded and diced
4 Spring onions, finely sliced
3 x 20g packs flat leaf parsley, leaves roughly
-- chopped
1 Handful fresh mint leaves, roughly chopped
400 grams Smoked trout fillets; 14oz
3 tablesp. Greek yogurt
1 teasp. Chopped dill
============================== SOURCE ==============================
GoodFood Magazine, August 2005
-- Edited *RK* 07/31/2005 by
-- Ulrike Westphal
1 Cook bulgar wheat according to pack instructions, and leave to
cool. Make a dressing: whisk the lemon juice, garlic and olive oil
together and season to taste.
2 Tip the bulgar wheat into a bowl, add the tomatoes, spring onions,
parsley and mint. Pour the dressing In and stir to combine. Flake
the trout into chunks - discarding skin and bone. Gently fold into
the salad.
3 Mix the yogurt and dill together in a small bowl, adding enough
water to give the consistency of pouring cream. Season to taste and
serve alongside the salad to drizzle on top.
:EASY
:10 mins work
:NO COOK
:PER SERVING:347 kcalories, protein 25g, carbohydrate 23g, fat 18g,
saturated fat 3g, fibre 2g, added sugar none, salt 2.09g
=====
==== REZKONV-Recipe - RezkonvSuite v0.98.4
Title: Smoked trout & bulgar wheat salad
Categories: Salad
Yield: 4 Servings
100 grams Medium bulgar wheat; 14oz
1 Lemon; juice
2 Garlic cloves, crushed
4 tablesp. Extra virgin olive oil
6-8 Ripe tomatoes, halved, deseeded and diced
4 Spring onions, finely sliced
3 x 20g packs flat leaf parsley, leaves roughly
-- chopped
1 Handful fresh mint leaves, roughly chopped
400 grams Smoked trout fillets; 14oz
3 tablesp. Greek yogurt
1 teasp. Chopped dill
============================== SOURCE ==============================
GoodFood Magazine, August 2005
-- Edited *RK* 07/31/2005 by
-- Ulrike Westphal
1 Cook bulgar wheat according to pack instructions, and leave to
cool. Make a dressing: whisk the lemon juice, garlic and olive oil
together and season to taste.
2 Tip the bulgar wheat into a bowl, add the tomatoes, spring onions,
parsley and mint. Pour the dressing In and stir to combine. Flake
the trout into chunks - discarding skin and bone. Gently fold into
the salad.
3 Mix the yogurt and dill together in a small bowl, adding enough
water to give the consistency of pouring cream. Season to taste and
serve alongside the salad to drizzle on top.
:EASY
:10 mins work
:NO COOK
:PER SERVING:347 kcalories, protein 25g, carbohydrate 23g, fat 18g,
saturated fat 3g, fibre 2g, added sugar none, salt 2.09g
=====
