Salad with smoked trout, zucchini and toasted bread

This salad is not only bright, but also satisfying. It can be served at lunch and dinner. It is prepared simply, and if you supplement it with a glass of white wine, it will definitely turn any weekday into a small holiday.

Ingredients

• 300 g hot smoked trout (or other red fish)
• 2 medium zucchini
• 400 g cherry tomatoes
• 5 green onion feathers
• 6 slices of rustic bread
• olive oil
• salt

Directions

1. Finely chop the dill for dressing. In a small bowl, combine the vinegar, sour cream and dill and season with salt and pepper. Add olive oil and beat well.
2. Preheat oven to 160 ˚C. Cut the bread into large cubes and drizzle with olive oil. Place on a baking sheet and place in the oven. Bake until golden brown, stirring once, 15–20 minutes. Remove from oven. Increase the oven temperature to 220 ° C.
3. Cut the zucchini lengthwise into 4 pieces and then into 2.5–3 cm pieces. Line a baking sheet with parchment. Put zucchini on one half and brush with olive oil and salt. Put tomatoes on the other half of the baking sheet and sprinkle with olive oil and salt. Place the baking sheet on the top shelf of the oven.
4. Roast vegetables, removing them as needed. The tomatoes should be soft and the skin should burst after about 12 minutes. Cook the zucchini for 15-18 minutes, they should become soft and lightly browned. Cool the cooked vegetables a little, 10 minutes.
5. Take the smoked fish apart into small pieces. Place vegetables on a platter, add fish, bread and coarsely chopped green onions. Pour the dressing over the salad and stir.