Marinated calamari, trout and anchovy salad

Recipe from: 10/26/2000 12:00:00 AM
Ingredients 10
Servings 0


  • 500
    frozen calamari rings
  • 1
    bottle French salad dressing
  • selection of fresh lettuce leaves
  • 18
    slices smoked trout or salmon
  • 50
  • 1
    can rolled anchovy fillets
  • few black olives
  • freshly ground black pepper
  • olive oil
  • fresh Parmesan cheese, grated or thinly shaved


Rinse the calamari and drain. Place in a dish and blanch in boiling water. Leave for about 1-2 minutes, rinse under cold water, place in a clean jar and moisten with the salad dressing. Marinate overnight. Arrange the lettuce on a salad platter and arrange the trout and calamari on top. Add the capers, anchovy fillets and olives. Season with freshly ground black pepper and drizzle with olive oil. Finish with a few shavings of Parmesan cheese. Makes a large salad.

Read more on: fish/seafood

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