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July 31, 2018

Smoked trout salad

July 31, 2018/ Lucy Waverman

Serves: 4 to 6

INGREDIENTS

3 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 tablespoon chopped fresh tarragon or 1 tsp dried tarragon
1/2 cup olive oil
Salt and freshly ground pepper
1 red-leaf lettuce, torn into pieces
250 grams (8 ounces) smoked trout, skinned
250 grams (8 ounces) mini red-skinned potatoes, boiled
6 asparagus spears, trimmed and cut into 2-inch pieces, blanched
1/2 cup finely sliced red onion
2 hard-boiled eggs, quartered
1 cup pitted black olives, halved
1 teaspoon cracked black pepper

METHOD

Stir vinegar with Dijon and tarragon. Gradually whisk in olive oil. Season with salt and pepper. Reserve. Toss lettuce with 1/4 cup dressing in a large bowl. Line a platter with dressed lettuce.

Break trout into large flakes. Arrange trout, potatoes, asparagus, onion, eggs and olives in rows over the lettuce. Drizzle with remaining vinaigrette (there may be a little extra). Season with black pepper.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Smoked trout salad

INGREDIENTS

METHOD