Alive and Cooking
 

Smoked Trout Salad

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Ingredients

350 g smoked trout, flaked
300 g rocket leaves
1/3 fennel, thinly sliced
1 red onion, finely sliced
75 g fetta, crumbled
150 g bean sprouts
White balsamic vinegar
3 tbsp. salmon roe or caviar
4 slices white bread
Salt and pepper
Extra virgin olive oil

Method

Drizzle the bread with oil and toast until golden. Chop into cubes once toasted.

Mix together the onion, a sprinkle of salt and a generous splash of vinegar. Set aside to pickle for 5 mins, then whisk through a good splash of oil and a sprinkle of salt and pepper.

Layer all the ingredients onto a platter, pour over the onion mixture and scatter the salmon roe on top.

Serves 4 - 6

Smoked Trout Salad