Le Gruyère AOP apple salad with smoked trout


Do fish and cheese go together? They do indeed - in fact, they go very well together. In my recipe, I combine smoked trout from the Grabenmühle in Sigriswil with a Le Gruyère AOP apple salad. The combination of strong-tasting cheese and sweet-sour apple with fish is excellent - and perfect as a starter for a warm summer's day. If you don't like smoked fish, you can instead pan-fry the trout and eat it warm with the salad. I particularly love trout because it has a delicate flavour and doesn't drown out the taste of the Le Gruyère AOP apple salad - rather, it accompanies it perfectly. I hope you enjoy making this recipe - and bon appetit!

Stéphanie Zosso

Ingredients for



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Le Gruyère AOP apple salad with smoked trout

  • 700 g
    smoked trout fillets
  • 50 g
    finely chopped shallots
  • 150 g
    apple (sweet-sour tasting)
  • 100 g
    Gruyère AOP
  • 10 g
    of chervil
  • 50 g
  • 30 g
    white wine vinegar
  • 50 g
    olive oil
  • 10 g
    mustard seeds
  • 5 g
  • 1 pinch
    of pepper
  • 1 pinch
    of salt


Le Gruyère AOP apple salad with smoked trout

  1. Cut the trout into shapes as desired (suggestion: diamond-shaped).
  2. Dice the shallots finely and blanch them briefly.
  3. Peel the apple and cut into small cubes.
  4. Cut the Le Gruyère AOP into cubes of equal size.
  5. Cut the chervil finely and mix it with the apple, Le Gruyère AOP and shallots.
  6. Add the lemon juice and zest; grate the horseradish and add the mustard seeds.
  7. Add the vinegar and oil and season well.
  8. Arrange on top of the trout; garnish with chervil.

Delicious to know

The shallots are blanched so that their taste doesn't overpower the dish. Blanching involves dipping the food item for a short time (a few seconds) in boiling, salted water and then immediately cooling it off in cold water.

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