Smoked Trout Salad

Method

• 1)

  Make the dressing first – in a jug add your oil, lemon juice, chopped dill sprigs and salt and pepper to taste.

• 2)

  Using a stick blender, blend the dressing ingredients until they are well incorporated and the dressing is smooth

• 3)

  Wash your lettuce leaves and spin dry. If you don’t have a spinner, enclose your wet leaves in a clean tea towel, wrap it up and with one hand holding the leaves inside your parcel, spin the towel over your head to mimic a spinning container. This will dry your leaves well.

• 4)

  Tear the lettuce leaves into bit size pieces into a large salad bowl.

• 5)

  Clean your smoked trout removing any skin and ‘grey’ flesh so you are left with prime pink flesh. Break off into bite size pieces and sprinkle over the lettuce.

• 6)

  ‘Supreme’ your grapefruit. This is the art of cutting your grapefruit wedges so they are left without skin or pith. Check out the video for a clear description of this process.

• 7)

  Add your grapefruit supremes to your salad.

• 8)

  Dress your salad and lightly toss. Do not over dress it. It should be wet but not swimming.

• 9)

  Finally, take any fennel tops from your bulbs that you have reserved and place over the top for some extra zhuzh.