Brussels sprouts salad with smoked trout and Comté cheese
An elegant winter salad with sliced Brussels sprouts, smoked trout and Comté cheese.
21 K 2/5 (1 reviews)
40 min.
Easy
4 people
9 IngredientsLast modified on: January 24th 2024
600 g Brussels sprouts
80 ml 
50 ml lemon juice
100 g 
150 g smoked trout fillet
Times for this recipe
Preparation: 40 min.
Cooking: 1 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - 2 min.
In a bowl, mix with a fork 80 ml olive oil, 50 ml lemon juice, salt and pepper.
Stage 3 - 2 min.
Stage 4 - 3 min.
Cut 100 g Comté cheese into small cubes and set aside.
Stage 5 - 2 min.
Cut 150 g smoked trout fillet into small cubes.
Stage 6 - 1 min.
In a small frying pan over medium heat, pour in 1 tablespoon olive oil and, when hot, add the diced smoked trout.
Cook for 1 minute, stirring a little.
Cook for 1 minute, stirring a little.
Stage 7 - 2 min.
Add the Comté cheese, trout and chopped parsley to the Brussels sprouts.
Stage 8 - 1 min.
Mix well and your salad is ready.
Remarks
You can replace the smoked trout with another smoked fish, salmon of course, but also haddock.
If you prefer, you can leave the smoked trout fillets raw.
Comté cheese can also be replaced by another cheese of your choice.
If you prefer, you can leave the smoked trout fillets raw.
Comté cheese can also be replaced by another cheese of your choice.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 RDI=30 % | 50 RDI=5 % | 130 RDI=20 % | 1,710 RDI=90 % | 7,170 RDI: 90 % |
| Per 100 g | 8 RDI=3 % | 4 RDI=0 % | 10 RDI=2 % | 170 RDI=9 % | 720 RDI: 9 % |
| Per person | 20 RDI=8 % | 10 RDI=1 % | 30 RDI=5 % | 430 RDI=20 % | 1,790 RDI: 20 % |
How much will it cost?
- For 4 people : 10.45 €
- Per person : 2.65 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Brussels sprouts
Like these other recipes: Brussels sprouts à la Lombarde, How to prepare Brussels sprouts, Roast Brussels sprouts with sage and lemon, Frichti from Bruxelles, Brussels sprout salad, ... See them all 17
Smoked trout fillet
Like these other recipes: Scandinavian cocktail, Norwegian tartines, Butterfly pasta with smoked trout, Warm white bean salad with smoked trout, ... See them all 4
Comté cheese
Like these other recipes: Cocotte eggs with Comté, Two-cheese quiche, Brioche tart with Comté cheese, Grandma's salad, Soft Croque-monsieur with 3 cheeses, ... See them all 42
Olive oil
Like these other recipes: Paella, Tomato tatin, Spiced butternut gratin, Cubed salad, Red mullet fillets in a quick marinade, ... See them all 531
Other recipes you may also like
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping. February 21th 2011367 K4.0 1 hour 15 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.68 M 74.3 4 hours 40 min.
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance. November 17th 2024291 K4.5 1 hour 25 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011766 K3.5 8 min.
Tartiflette
A personal version of a classic recipe from Savoy. September 16th 2019623 K 14.6 1 hour 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.