My lovely local deli stocks a beautiful range of hot smoked fish. So whilst I am waiting for my coffee, distracting Elliott from all the goodies, I start dreaming up different ways to serve and prepare the different fish. This week I bought a pack of Hot Smoked Ocean Trout with Blackening Spices and thought I would use it for a salad for dinner. Well it turns out that I couldn’t wait for dinner – I made it for lunch for one!
It was so quick to throw together. A handful of salad greens, some sliced green shallots, cucumber and blanched green beans that still had plenty of crunch. A boiled potato could have been added for a more substantial meal. I kept the salad dressing light by just sticking with olive oil/red wine vinegar combo instead of a creamy mayonnaise. It made the salad refreshing but still satisfying. It was so good that I repeated the same salad with the remaining fillet of ocean trout for lunch the next day. A very special lunch for one which I enjoyed with a bit of light reading on my favourite subject – baking.
hot smoked ocean trout salad
a handful of salad leaves
1/2 cucumber, halved and sliced on the diagonal
a handful of green beans, blanched in lightly salted water and refreshed in cold water
1 green shallot, thinly sliced on the diagonal (green part only)
65g hot smoked ocean trout
1 teaspoon red wine vinegar
2 teaspoons extra virgin olive oil
1/2 teaspoon wholegrain mustard
1/2 clove garlic, crushed
sea salt and freshly ground black pepper
Whisk together the vinegar, olive oil, mustard, garlic and then season to taste.
Arrange the salad leaves, cucumber, green shallot and green beans on a plate and break up the trout into chunks and place on top. Drizzle over the dressing and grind some black pepper to finish.