Facebook
WhatsApp
X
Ingredients (4 servings)
-
350 g Geräucherte Makrele
-
1 Stk. Eisbergsalat
-
1 Stk. Bio Gurke
-
150 g Snack Radieschen
-
4 Stk. Jausen- und Salateier
-
150 ml Trinkjoghurt Natur
-
1 Stk. Bio Zitrone
-
250 g Buchweizenbrot mit Walnüssen
-
Olivenöl
-
Salz, Pfeffer
Preparation
- Wash the iceberg lettuce and tear into bite-sized pieces, finely chop the cucumber and radishes.
- Peel and quarter the pre-cooked eggs, remove skin and bones from the smoked mackerel and break into coarse pieces.
- For the dressing, whisk the natural drinking yogurt with the juice of half a lemon, a little olive oil, salt and pepper until smooth.
- Arrange the prepared lettuce with cucumbers and radishes on plates, drizzle with the yogurt dressing and top with mackerel pieces and eggs.
- Slice the buckwheat bread and serve fresh on the side with the salad.
