Hot-smoked trout caesar salad

Recipes / Fish

For a smokey alternative to the usual caesar salad use portions of hot-smoked salmon instead of chicken.

Recipe «Hot-smoked trout caesar salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 16 baguette slices, crusts removed, 1/3 cup olive oil, plus extra to brush, 3 rashers bacon, rind removed, 3 eggs, 2 tbsp lemon juice , 1 tsp Dijon mustard, 2 anchovy fillets in oil, drained, 2 baby cos lettuces, outer leaves removed , 1/2 cup shaved parmesan, 400g hot-smoked trout, skin removed, flaked, Chervil sprigs, to serve.

Ingredients:

  • 16 baguette slices, crusts removed 
  • 1/3 cup olive oil, plus extra to brush 
  • 3 rashers bacon, rind removed 
  • 3 eggs 
  • 2 tbsp lemon juice 
  • 1 tsp Dijon mustard 
  • 2 anchovy fillets in oil, drained 
  • 2 baby cos lettuces, outer leaves removed 
  • 1/2 cup shaved parmesan 
  • 400g hot-smoked trout, skin removed, flaked 
  • Chervil sprigs, to serve 

Instructions

  1. Preheat the oven to 180°C and line a baking tray with foil.
  2. Brush the baguette slices with oil and place on the baking tray with the bacon.
  3. Bake for 5-6 minutes until the bacon is crisp and the bread is golden. Remove the tray from the oven and allow to cool, then break bacon into shards. Set aside.
  4. Place 2 whole eggs in a small saucepan over high heat, cover with water and bring to the boil. Reduce heat to medium and simmer for 3 minutes for soft-boiled. Cool eggs, then peel, quarter and set aside.
  5. Place the remaining 1 egg in a food processor with the lemon juice, mustard and anchovy, if using, then whiz to combine. With the motor running, gradually add the oil in a slow, steady stream until it forms a smooth dressing. Season dressing to taste.
  6. To serve, separate the lettuce leaves, then divide among 4 serving plates, tearing any larger leaves. Top each plate with 4 baguette slices, 2 egg quarters some bacon and parmesan shavings. Add the flaked trout, then drizzle with dressing and garnish with chervil, if using.