Smoked trout and grape salad
How to make smoked trout and grape salad recipe
Serves 2
Preparation time 15 minutes
Ingredients:
200 g (7 oz) smoked trout
160 g (5½ oz) red seedless grapes
75 g (3 oz) watercress
1 fennel bulb
Dressing
3 tablespoons mayonnaise
4 cornichons, finely diced
1½ tablespoons capers, drained and chopped
2 tablespoons lemon juice
salt and pepper
Method:
Flake the smoked trout into bite-sized pieces, removing any bones and skin, and place in a large salad bowl. Wash and drain the grapes and watercress leaves and add them to the bowl. Finely slice the fennel and stir through the salad.
Make the dressing. Mix together the mayonnaise, cornichons, capers and lemon juice in a bowl. Season to taste with salt and pepper, then carefully mix through the salad and serve.
For crispy trout salad, prepare the dressing as above and add 1 finely chopped hard-boiled egg, 1 tablespoon chopped parsley and 2 finely chopped anchovy fillets.
Prepare the salad as above (omitting the smoked trout) and adding 1 green apple, cut into matchsticks. Season 2 pieces of fresh trout, about 140 g (4½ oz) each, with salt and pepper.
Heat 1 tablespoon vegetable oil in a frying pan over a high heat and cook the trout, skin side down, for 4 minutes, pressing it down with a fish slice to give an evenly crispy skin.
Turn over the fish and cook for a further 2 minutes or until it is just cooked through. Toss the salad with the dressing and serve immediately with the crispy trout.
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| Smoked trout and grape salad |
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