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Smoked trout salad

February 21, 2012

A small hot-smoked trout is a useful ingredient to have on hand over summer as it can be quickly turned into a tasty - and pretty -  salad.

I used garlic and chilli-flavoured green olives and they certainly added a good dimension. If you like extra bite you could add a small chopped chilli to the dressing.

The eggs should be cooked to the stage where the yolks are just beginning to set firmly, but are not hard-boiled.

Rocket, baby spinach leaves, watercress or even just shredded cos lettuce – use what you fancy. The recipe is easily doubled, and you can add  blanched round green beans or asparagus.

smoked trout salad

Smoked trout salad

500g baby potatoes
2 tablespoons fruity olive oil
1 tablespoon lime juice
2 teaspoons Dijon mustard
1 spring onion, finely chopped
1 smoked trout (or use hot-smoked salmon or canned chunky tuna)
handful of pitted olives, halved
3 medium tomatoes cut into chunks
2 eggs at room temperature
salad greens

Quarter the potatoes and boil them in salted water until just tender. Drain and cool. Put the oil, lime juice and Dijon mustard in a small bowl with the chopped spring onion and whisk together. Pour over the potatoes and set aside for about half an hour to allow the dressing to flavour the potatoes.

Bring a pot of water to the boil, gently add the eggs and cook for 6-7 minutes. Plunge the cooked eggs into iced water to cool down quickly. Peel and quarter lengthwise.

Skin, fillet and flake the smoked trout or flake the salmon or tuna.

Place some mixed salad greens on a serving platter and add the potatoes, fish, olives, tomatoes and eggs. Pour over any remaining dressing.

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