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Hot-smoked trout caesar salad
Hot-smoked trout caesar salad
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Elevate your Caesar salad with hot-smoked salmon for a smoky twist.
Ingredients:
  • 16 baguette slices, crusts removed
  • 80ml olive oil
  • 3 rashers bacon, rind removed
  • 3 eggs
  • 42.00 gm lemon juice
  • 5.90 gm Dijon mustard
  • 2 anchovy fillets in oil, drained (optional)
  • 2 baby cos lettuces, outer leaves removed
  • 40g parmesan
  • 400g hot-smoked trout, skin removed, flaked
  • Chervil sprigs, to serve (optional)
Instructions:
  • Preheat your oven to 180°C and cover a baking tray with foil.
  • Coat the baguette slices with oil and arrange them on the baking tray next to the bacon.
  • Bake until the bacon is perfectly crisp and the bread turns golden, for 5-6 minutes. Let the tray cool, then break the bacon into delicious shards. Keep aside.
  • Boil 2 whole eggs in a small saucepan until soft-boiled (about 3 minutes). Chill, peel, quarter, and set aside.
  • Add the last egg to a food processor along with lemon juice, mustard, and anchovy (optional), then blend until combined. While blending, slowly pour in the oil in a steady stream until a smooth dressing forms. Season dressing to taste.
  • When ready to serve, gently separate the lettuce leaves and distribute evenly onto 4 serving plates, tearing larger leaves if needed. Arrange 4 baguette slices, 2 egg quarters, bacon, and parmesan shavings on each plate. Add the flaked trout, then generously drizzle with dressing and garnish with chervil, if desired.

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