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Pilled Tabbouleh

Natural.Foodie's picture
Ingredients
  Smoked trout 8 Ounce
  Bulgur 1 Cup (16 tbs)
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Fresh lemon juice 1⁄3 Cup (5.33 tbs)
  Minced fresh dill 1⁄4 Cup (4 tbs)
  Chopped red onion 1⁄4 Cup (4 tbs)
  Capers 2 Tablespoon, drained, rinsed
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Tomato 1 Large, cut into 1/2-inch dice
Directions

1. Remove the fillets from the smoked trout; peel off the skin. Break the fish into 1/2- to 3/4-inch pieces.
2. In a large bowl, pour 2 cups of warm water over the bulgur, cover and let soak for about 1 hour, until the grains are puffed and softened.
3. Line a sieve with a double thickness of dampened cheesecloth and drain the bulgur into the sieve. Draw up the ends of the cheesecloth and gently squeeze the bundle until all the excess moisture is removed.
4. Place the bulgur in a large salad bowl and toss with the olive oil and lemon juice. Add the trout, dill, red onion, capers, salt and pepper; toss well. Cover and refrigerate for 2 to 3 hours, until chilled.
5. Before serving, add the tomato and toss into the salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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