SKU # 880344000019

CUCUMBER, SMOKED TROUT AND

PICKLED BEET SALAD

1 jar Polstar Sliced Baby Red Beets
1/4 cup sour cream
freshly ground black pepper
1 smoked trout fillet, skin and bones discarded and

fish broken into ½-inch pieces (about ½ cup)
1/4 cup fresh small dill sprigs
1 cucumber, quartered lengthwise and

cut crosswise into ¼-inch- thick slices (about 2 cups)
1 small onion, sliced thin (about ½ cup)

In a sieve set over a bowl drain beets, reserving ¼-cup juice, and halve beet slices. In a bowl whisk together reserved beet juice and sour cream and season with pepper and salt. Stir in half of trout, half of dill, beets, cucumber, and onion and season with pepper and salt. Top salad with remaining trout and dill. Chill salad, covered, until cold, about 30 minutes. Makes 4-6 servings.

DILL TOMATO AND BEET SALAD

¼ cup sunflower oil
2 tbsp walnut oil
2 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1/4 cup minced fresh dill weed
salt and pepper to taste

2 tomatoes, diced
1 stalk celery, chopped
1 green onion, chopped
1 jar Polstar Sliced Baby Red Beets,
 drained and chopped

In a bowl, whisk together the sunflower oil, walnut oil, olive oil, red wine vinegar, lemon juice, and dill. Season with salt and pepper. In a separate bowl, toss together the tomatoes, celery, green onion, and beets. Toss with the dressing mixture just before serving. Makes 4 servings.