Hot-smoked trout and herb salad

Recipes / Appetiziers

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.

Recipe «Hot-smoked trout and herb salad» presented in category Recipes / Appetiziers, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.