- 15 mins preparation
- 15 mins cooking
- Serves 2
Ingredients
Hot-smoked trout, apple and celery salad
- 1 tablespoon finely grated lemon rind
- 2 teaspoon lemon juice
- 2 teaspoon hot water
- 1 teaspoon dijon mustard
- 1 teaspoon olive oil
- 2 stalks celery (300g), trimmed, sliced thinly diagonally
- 300 gram (9½ ounces) mixed salad leaves
- 1 large granny smith apple (200g), cored, sliced thinly crossways
- 100 gram (3 ounces) hot-smoked trout, flaked coarsely
- 2 x 1cm (½-inch) slices sourdough (55g), toasted
Method
Hot-smoked trout, apple and celery salad
-
1
To make dressing, combine juice, the water, mustard and oil in a small jug. Season to taste.
-
2
Combine celery, salad leaves, apple and trout in a large bowl; drizzle with dressing, toss gently.
-
3
To serve, sprinkle salad with rind; accompany with sourdough.
Notes
Use a zesting tool to remove the rind from the lemon. Replace the lemon juice and rind with orange for a sweeter, more subtle citrus flavour. We used red witlof for added colour, but use your favourite salad mix. Use hot-smoked salmon or shredded barbecued chicken breast as an alternative. Freeze any leftover sourdough to use in future recipes.
