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red wine vinegar lemon juice mustard extra-virgin olive oil salt trout thin bunches endive Feta cheese radishes shallots
Viewed: 55 - Published at: 2 years agoIngredients
- 1 tbsp red wine vinegar
- 1 1/2 tsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/3 cup plus 1 tbsp extra virgin olive oil
- Salt and freshly ground pepper
- 12 oz (350g) smoked trout
- 12 thin slices pancetta
- 2 bunches watercress, washed
- 2 Belgian endive, leaves separated
- 5 oz (140g) feta cheese, diced
- 5 small radishes, finely sliced
- 2 shallots, finely sliced
Method
- To make the dressing, whisk the vinegar, lemon juice, and mustard together in a small bowl.
- Gradually whisk in the oil and season with salt and pepper.
- Remove the bones and skin from the trout.
- Cook the pancetta about 5 minutes, until crisp.
- Drain on paper towels.
- Divide the watercress and endive among 4 plates.
- Scatter trout, feta, pancetta, radishes, and shallots over each.
- Drizzle with the dressing.
- Variation:
- Smoked Mackerel Salad: Omit the trout and radishes.
- Use flaked fillets of peppered smoked mackerel in place of the smoked trout.
