This week, finding myself in the mood for a bit of the good old omega 3, I set out to create a tasty lunchtime meal for myself. I had one of those handy pieces of vacuum-sealed smoked trout and so I assembled a little bit of a winner. I'm calling it the Smoked Trout Winter Salad. Here's the (rough) recipe.
Smoked Trout Winter Salad
- Put 2 eggs on the stove in a small saucepan with water just covering the eggs. Bring to the boil and let them cook for 3.5 minutes or until soft boiled.
- Meanwhile, place 2 big handfuls of washed baby rocket in a bowl.
- Flake the piece of smoked trout and toss to distribute throughout the rocket leaves.
- Add 1 very finely sliced shallot, handful of chopped chives, handful of chopped dill, 2 tbspn capers, a good squeeze of lemon, a quick drizzle of olive oil, a quick mini-slosh of good white wine vinegar, a good grind of pepper and a small handful of crushed walnuts.
- Toss salad well.
- When the eggs are ready, peel and halve then place in salad.
(Serves 1 very hungry person).
So next time you come across one of those packets of smoked trout in the deli, pick one up, they're very handy and very delicious. Also, if you need a recommendation for a great white wine vinegar, try the Simon Johnson White Balsamic Condiment. So, good.
Enjoy!
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