Smoked Trout with Pear and Rocket

Smoked Trout with Pear and Rocket

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Serves 4

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.

Ingredients

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

Recipe

  1. Skin the trout fillets and slice them across into strips. Rinse, dry and halve and core the pears. Cut them into narrow slices.
  2. Rinse and dry the radicchio and rocket. Tear the radicchio into a bowl, add the rocket and season.
  3. 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.
  4. 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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