Smoked Trout Salad
Serves 4
1 whole smoked trout
8 small new potatoes
1 english cucumber
Serves 4
1 whole smoked trout
8 small new potatoes
1 english cucumber
1 avocado, peeled and diced
1 bunch of baby spinach, washed and stems removed
1/2 Spanish red onion, sliced very thin
1 bunch of baby spinach, washed and stems removed
1/2 Spanish red onion, sliced very thin
Dressing:
2 tsp finely chopped fresh dill
2 tsp whole egg mayonnaise
2 tbsp crème fraiche
2 tsp finely chopped fresh dill
2 tsp whole egg mayonnaise
2 tbsp crème fraiche
1 tbsp small capers, minced
1 tbsp lemon juice
sea salt and fresh cracked pepper
chives, chopped for garnish
1 tbsp lemon juice
sea salt and fresh cracked pepper
chives, chopped for garnish
Boil the new potatoes until just tender but not falling apart. Drain and put aside to cool down a bit.
While the potatoes are cooking prepare the trout by removing the skin and taking out any bones. Flake the flesh into medium-sized pieces and place in a medium bowl. Peel the cucumber and slice in half length-wise, then cut into 1/8" pieces.
In a small bowl, combine the dressing ingredients and mix thoroughly.
With a sharp knife, cut the cooked potatoes into quarters and combine with cucumber, half of the trout flakes, some baby spinach, chopped avocado and red onion. Mix through and dress to coat.
To serve, fan out some baby spinach leaves decoratively on a plate. Put a mound of trout salad in the middle and top it off with remaining trout flakes and some chopped chives. Sprinkle with a little olive oil and lemon juice for extra freshness and gloss. Serve with some warmed baguette as part of a lovely light lunch.
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