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Smoked Trout with Pear and Rocket
Preparation time- 15 minutes
A vibrant and decorative salad with a lovely creamy dressing.
Nutritional Value per serving:
528Kcal; Carbohydrate 31g of which sugars 11; Protein 39g; Fat 28g of which saturated fat 9g.
4 fillets of smoked trout 2 dessert pears (try Forelle, Williams or Comice varieties) 1 small head of radicchio 50 g/1 ¾ oz rocket leaves Salt and black pepper For the dressing:- ½ lemon 2 tbsps extra virgin olive oil For the sauce: 3 tbsps crème fraiche 2 tsps creamed horseradish sauce
- Skin the trout fillets and slice them across into strips. Rinse, dry and halve and core the pears. Cut them into narrow slices.
- Rinse and dry the radicchio and rocket. Tear the radicchio into a bowl, add the rocket and season.
- To make the dressing, squeeze 2 tsps of juice from the lemon into a bowl, add the olive oil and whisk together. Pour over the salad leaves, add the trout and the pears and toss gently. Divide among four plates.
- Make the sauce by mixing the crème fraiche with the creamed horseradish and stir to give a pouring consistency. Spoon over the trout and salad and serve with thinly sliced brown bread.
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