Smoked Trout Salad

by Janine

Slightly salty, nice and tangy, this is a tropical version of a Smoked Trout, Grapefruit and Fennel salad to be enjoyed as a whole meal or as an entree.

Smoked Trout Salad

Rating: 5.0/5
( 1 voted )
Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

Slightly salty, nice and tangy, this is a tropical version of a Smoked Trout, Grapefruit and Fennel salad to be enjoyed as a whole meal or as an entree.
Ingredients

500 grams Smoked Trout
2 heads red and green Lettuce
1/2 large Fennel Bulb
2 Ruby Red or Pink Grapefruits
1/2 cup Olive Oil
1 and a half Lemons Juiced
1/2 cup Dill sprigs, chopped
Salt & Pepper to taste

Instructions

  • 1)Make the dressing first – in a jug add your oil, lemon juice, chopped dill sprigs and salt and pepper to taste.
  • 2)Using a stick blender, blend the dressing ingredients until they are well incorporated and the dressing is smooth
  • 3)Wash your lettuce leaves and spin dry. If you don’t have a spinner, enclose your wet leaves in a clean tea towel, wrap it up and with one hand holding the leaves inside your parcel, spin the towel over your head to mimic a spinning container. This will dry your leaves well.
  • 4)Tear the lettuce leaves into bit size pieces into a large salad bowl.
  • 5)Clean your smoked trout removing any skin and ‘grey’ flesh so you are left with prime pink flesh. Break off into bite size pieces and sprinkle over the lettuce.
  • 6)‘Supreme’ your grapefruit. This is the art of cutting your grapefruit wedges so they are left without skin or pith. Check out the video for a clear description of this process.
  • 7)Add your grapefruit supremes to your salad.
  • 8)Dress your salad and lightly toss. Do not over dress it. It should be wet but not swimming.
  • 9)Finally, take any fennel tops from your bulbs that you have reserved and place over the top for some extra zhuzh.
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