Salad of smoked trout and summer vegetables
As with any recipe, there may be elements you like and some you'd like to change. Canned tuna could be added to any potato salad or substituted for the hot-smoked trout, in the recipe below.
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- 4 hot-smoked rainbow trout
- 4 corncobs
- 2 cups of peas
- 200g of green beans
- 2 ripe tomatoes
- 1 lebanese cucumber
- 1/2 a celery heart
- 1 tbsp of seeded mustard
- 6 tbsp of extra virgin olive oil
- 2 tbsp of red wine vinegar
- salt and pepper
- 1/2 an iceberg lettuce
Remove the skin from 4 hot-smoked rainbow trout and cut the flesh away in bite-sized pieces (this is easily done with a small, sharp knife).
Cut the kernels from 4 corncobs. Prepare 2 cups of peas, top and tail 200g of green beans and dice 2 ripe tomatoes. Bring a pot of salted water to the boil and blanch the corn, peas and beans separately until tender.
Chop the green beans into small pieces and place all the vegetables in a bowl with the diced tomatoes, a diced lebanese cucumber, half a chopped celery heart and the smoked trout pieces.
Dress with 1 tbsp of seeded mustard, 6 tbsp of extra virgin olive oil, 2 tbsp of red wine vinegar, salt and pepper.
Finely slice half an iceberg lettuce, scatter on a serving plate and arrange the salad on top.