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Hot-smoked trout and herb salad
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Prep Time:
10 minutes
Cook Time:
Total Time:
10 minutes
Energize your morning with a delicious salad featuring hot-smoked trout, a perfectly poached egg, and vibrant greens.
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
  • 40.00 ml chopped mint leaves
  • 40.00 ml chopped dill
  • 4 eggs, poached
  • Finely grated zest of 1 lemon
  • 42.00 gm lemon juice or white wine vinegar
  • 60ml olive oil
  • 11.80 gm Dijon mustard
Instructions:
  • Break the fish into bite-sized pieces, removing the skin and bones, and set aside.
  • Combine the lettuce leaves, tomato, radish, and herbs in a bowl and toss together.
  • Combine all dressing ingredients and whisk until well blended. Season to taste.
  • Combine the dressing with the salad, evenly distribute into 4 bowls, and garnish each with flaked trout, a poached egg, and lemon zest before serving.

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