Hot-smoked trout with Provencale vinaigrette recipe

This easy trout recipe is a really quick starter with bags of flavour – and when served at room temperature, all of those taste sensations will come bouncing out.

Serves 4
Ready in 15 minutes

 

Nutritional Information

Per serving:
425kcals
21.6g fat (3.5g saturated) 18.2g protein
42.4g carbs
4.7g sugar
2.8g salt

 

Ingredients

  • 8 thick slices country bread
  • 2 heads Little Gem lettuce
  • 200g hot-smoked trout (from the chiller cabinet in supermarkets)
  • 6 tbsp extra-virgin olive oil
  • Finely grated zest and juice of 1/2 lemon
  • 1 tomato, deseeded and finely diced
  • 1/2 tsp sun-dried tomato paste
  • 1/2 small red onion, finely chopped
  • 25g pitted black olives, chopped
  • 2 tbsp chopped fresh dill
  • Pinch of sugar (optional)
  •  

Method: How to make hot-smoked trout

1. Toast the bread slices until just golden and divide between 4 plates. Break the lettuce heads into separate leaves, wash, dry, then put a handful on top of each slice of toast. Break the trout up into large chunks and drop on top of the leaves.

2. In a small bowl, combine the olive oil, lemon zest and juice, diced tomato, tomato paste, onion, olives and dill. Season well, taste and add the sugar, if necessary.

3. Spoon the dressing over the trout and around the bread to serve.

© delicious. magazine

 

Wine note

Choose a cold, pale, bone-dry sherry – such as fino or manzanilla – with this starter.

(from http://www.channel4.com/food/recipes/popular-cuisines/french/hot-smoked-trout-with-provencale-vinaigrette-recipe_p_1.html)