Hot Smoked Trout, kind of caesar (as in YOU magazine today)from Home Shores 📖 🐟

Tinned greatest

Photo credit - Matt Russell

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Hot smoked trout (kind of Caesar)

One of my go to salads is that there are many variations. Hot smoked trout, croutons and lightening things up by using crème fraîche instead of mayo. Little gem hearts and romaine are perfect leaves for this salad.

Preparation: 20 minutes
Cooking: 15-20 minutes (croutons)

Ingredients

2 Red romaine lettuce (red adds colour)
4 little gem lettuce
2 tins hot smoked trout
1 tbsp chopped parsley
1 tbsp chopped tarragon leaves

Dressing

4 tbsp creme fraiche
1 tsp english mustard
1 tsp Worcestershire sauce
1 lemon, zested
1 lemon, juiced
1 tbsp white wine vinegar
3 anchovy fillets, finely chopped
50g grated parmesan
100ml olive oil
Sea salt
Ground black pepper

Method

Make the dressing: In a bowl mix together the mustard, Worcestershire sauce, lemon zest, lemon juice, vinegar, anchovy fillets and grated parmesan. Slowly add the olive oil and then the creme fraîche. Season. The dressing can be made up to 3 days in advance. Add a splash of iced water to let down if needed.

Wash and spin the little gem. To keep it nice and crispy, place it in a bowl in the fridge and cover with a damp clean tea towel, until you need it. Build the salad in layers starting with leaves, flaked trout, dressing croutons and so on. Finish with dressing and croutons and chopped herbs.

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Croutons

Ingredients

100g leftover sourdough
1 tbsp olive oil
1 sprig rosemary
Sea salt

Preheat the oven to 200’C

Method

Tear the bread into bite size pieces and place on a baking sheet. Drizzle over the olive oil. Remove the rosemary needles and scatter over the bread with a good pinch of sea salt. Toast in the oven for 15-20 minutes until golden brown and crunchy. Allow to cool.

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