Fermented Cabbage and Smoked Trout Salad
This Nordic-inspired salad combines the robust flavors of fermented cabbage with the smoky richness of trout. It's a perfect blend of textures and tastes, ideal for a refreshing spring meal. The fermentation process adds complexity and depth, while the dill and mustard dressing ties it all together.
Ingredients
- 500 g green cabbage, thinly sliced
- 1 tablespoon sea salt
- 200 g smoked trout, flaked
- 1 small red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon whole grain mustard
- 3 tablespoons apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper, to taste
Method
- Place the sliced cabbage in a large bowl and sprinkle with sea salt. Massage the salt into the cabbage for about 5 minutes, until it starts to soften and release liquid.
- Transfer the cabbage to a clean glass jar, pressing it down firmly to remove air pockets. Seal the jar and let it ferment at room temperature for 1 to 2 hours until it starts to develop a tangy aroma.
- Once fermented to your liking, drain any excess liquid from the cabbage and transfer it to a large bowl.
- Add the smoked trout, red onion, dill, mustard, apple cider vinegar, and olive oil to the bowl with the cabbage. Toss everything together until well combined.
- Season with freshly ground black pepper to taste. Serve immediately or refrigerate for up to 2 days for the flavors to meld further.