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Hot-smoked trout and herb salad

Name: Hot-smoked trout and herb salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 500g hot-smoked trout or salmon fillets; 1 baby cos lettuce, leaves separated; 200g heirloom cherry tomatoes, halved; 3 small radishes, thinly sliced; 1/2 bunch chervil or flat-leaf parsley leaves, chopped; 2 tbs chopped mint leaves; 2 tbs chopped dill; 4 eggs, poached; Finely grated zest of 1 lemon; 2 tbs lemon juice or white wine vinegar; 1/4 cup (60ml) extra virgin olive oil; 2 tsp Dijon mustard

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by Jill Dupleix

Food writer

Oct 03, 2015

Start your day with energy-sustaining protein in the form of hot-smoked trout and a runny poached egg, served in a fresh, crisp salad.

500g hot-smoked trout or salmon fillets
1 baby cos lettuce, leaves separated
200g heirloom cherry tomatoes, halved
3 small radishes, thinly sliced
1/2 bunch chervil or flat-leaf parsley leaves, chopped
2 tbs chopped mint leaves
2 tbs chopped dill
4 eggs, poached
Finely grated zest of 1 lemon

Dressing

2 tbs lemon juice or white wine vinegar
1/4 cup (60ml) extra virgin olive oil
2 tsp Dijon mustard

Method

1.

Flake the fish into bite-sized pieces, discarding the skin and bones, then set aside.
2.

Place the lettuce leaves, tomato, radish and herbs in a bowl, then toss to combine.
3.

For the dressing, whisk all ingredients together and season.
4.

Toss the dressing with the salad, then divide among 4 bowls. Top each bowl with some flaked trout, 1 poached egg and lemon zest, then serve.