Скачать или смотреть Cooks playground_Smoked Trout and Plum Salad

Sweet, smoky, juicy — the kind of salad that swans into the room wearing lipstick and confidence. This is a beautiful balance of rich smoked trout, ripe seasonal plums, peppery leaves, and a sharp-sweet dressing that makes everything sing. Perfect for lunch, a light supper, or part of a glamorous grazing table. Serves Four as a light meal or six as a starter


Ingredients

For the Salad


300g smoked trout


4 ripe but firm plums, sliced into wedges

1 small fennel bulb, very thinly sliced (use a sharp knife or mandoline)

1 small red onion, paper-thin slices

2 generous handfuls rocket leaves

2 generous handfuls baby spinach leaves

1/2 a cup toasted almonds or pecans, roughly chopped

1 tablespoon fresh dill, chopped

1 tablespoon fresh parsley, chopped

micro herbs to garnish



For the Dressing

3 Tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon white wine vinegar

1 teaspoon Dijon mustard

1 teaspoon runny honey
Salt to taste

Freshly ground black pepper to taste

Method

Make the dressing first. In a small bowl, whisk together the olive oil, lemon juice, vinegar, Dijon mustard, and honey until silky and emulsified.

Season lightly with salt and pepper.

Taste — it should be bright, slightly sweet, and zesty.


Prepare the base.

Arrange the rocket and spinach on a large platter rather than tossing in a bowl.
This keeps everything looking abundant and beautiful.


Layer the flavours. Scatter over the sliced fennel, red onion, and plum wedges so the colours are evenly distributed.

Add the trout gently. Lay the smoked trout over the salad.

Sprinkle over the toasted nuts and fresh herbs.


Dress just before serving.


Spoon the dressing lightly over the salad. Do not drown it — this salad likes a light touch.

Final flourish. Add an extra crack of black pepper and, if you like, a last squeeze of lemon to wake everything up.
And a scattering of micro herbs.