Smoked Trout Salad

by Sue Taggart

I love smoked fish—especially smoked trout. There’s a little place in the Catskill mountains that smokes trout to perfection. This salad looks wonderful and taste the same. It’s a real treat!
Serves 2:

1                whole smoked trout, skinned and deboned- cut into 4 pieces

5 oz          mesclun salad

10             cherry tomatoes halved

½             cucumber peeled, cut in half, deseeded and cut into ¼” slices

20             fresh cooked fava beans

½             red onion sliced into thin rounds

½             lemon sliced for serving

nasturtium flowers to decorate



3 tbsp             extra virgin olive oil

2 tbsp            fresh squeezed lemon juice

2 tbsp            rice wine vinegar

1                     small shallot peeled and thinly sliced

1 tsp               lemon zest

1/2 tsp           crushed red pepper

sea salt and fresh ground black pepper

Put all the ingredients into a jar and shake well until blended

Arrange all the salad ingredients on serving plates, top with the smoked trout and lemon slices and drizzle on the dressing.

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