Hot-smoked trout and herb salad

Cooking Appetiziers Hot-smoked trout and herb salad

Start your day with energy-sustaining protein in the form of hot-smoked trout and a runny poached egg, served in a fresh, crisp salad.

Lables: Low carb Low kilojoule Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Flake the fish into bite-sized pieces, discarding the skin and bones, then set aside.
  2. Place the lettuce leaves, tomato, radish and herbs in a bowl, then toss to combine.
  3. For the dressing, whisk all ingredients together and season.
  4. Toss the dressing with the salad, then divide among 4 bowls. Top each bowl with some flaked trout, 1 poached egg and lemon zest, then serve.

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500g hot-smoked trout or salmon fillets
1 baby cos lettuce, leaves separated
200g heirloom cherry tomatoes, halved
3 small radishes, thinly sliced
1/2 bunch chervil or flat-leaf parsley leaves, chopped
2 tbs chopped mint leaves
2 tbs chopped dill
4 eggs, poached
Finely grated zest of 1 lemon
2 tbs lemon juice or white wine vinegar
1/4 cup extra virgin olive oil
2 tsp Dijon mustard

Adv

Autors
Preparation time
10
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Appetiziers
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