Smoked trout, orange and pine nut salad
A light fresh smoked trout salad that is so easy to throw together and tastes spectacular.
Ingredients
For the dressing
- 6 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp wholegrain mustard
- 1 orange, juice and zest
- 2 tsp sugar, to taste
- salt and freshly ground black pepper, to taste
For the salad
- 100g/3½oz lambs leaf lettuce
- 5 sprigs flatleaf parsley, leaves only
- 5 sprigs dill, fronds only
- ½ cucumber, sliced thinly at an angle
- 2 oranges, segmented
- 120g/4½oz cold smoked trout
To garnish
Method
To make the dressing, place all the ingredients into a bowl and whisk very well. Set aside. Check the seasoning, as it may need more sugar, salt or pepper to taste.
To prepare the salad, place the lettuce, parsley and dill into a bowl and add a little dressing, toss and then arrange on a large platter. Arrange the cucumber slices into the salad leaves and place the orange segments on top.
Drizzle with a little more dressing and arrange the trout on top.
Finish with the micro herbs (if using) and toasted pine nuts. Serve any remaining dressing in a jug on the side.
