Smoked trout is an old fave of mine and makes a simple salad into a nourishing meal. Try this yummy recipe and I’m sure you’ll enjoy it as much as I do.
Ingredients
- 100 g green beans, trimmed
- 2 oranges
- 100 g watercress, large stems removed
- ½ cucumber, sliced into ribbons
- 4 cold smoked trout fillets
- a few dill sprigs
- a few mint leaves
- ½ lemon juice
How to Make It
- Bring a saucepan of water to the boil and add the green beans. Blanch them for 3–4 minutes until just tender – they should still be a bright, fresh green. Drain and run them under cold water, then set aside.
- Cut off thin slices from the top and bottom of one of the oranges, then stand it upright. Cut away the skin and membrane, following the curve of the sides. Take the orange in your hand and hold it over a bowl. Cut away the segments as close to the membranes as you can, flicking out any pips as you go. Squeeze out the membranes before discarding. Do this with the peel too – there will be a lot of juice, which will be nice in the dressing. Repeat to segment the other orange.
- To assemble the salad, arrange the beans, watercress and cucumber in a serving dish. Break up the trout fillets and add them too, then follow with the orange segments and herbs.
- For the dressing, mix the lemon juice with 2 tablespoons of olive oil and the saved orange juice, then season with salt and pepper. Whisk thoroughly, then drizzle the dressing over the salad. Serve immediately.