Hot smoked trout with Provençale vinaigrette
- Published: 30 Sep 06
- Updated: 18 Mar 24
This easy smoked trout recipe is perfect served on gem lettuce and bread, finished with a Provençale vinaigrette.
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Serves 4
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Ready in 15 minutes
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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 ½ lemon
- 1 tomato, deseeded and finely diced
- ½ tsp sun-dried tomato paste
- ½ small red onion, finely chopped
- 25g pitted black olives, chopped
- 2 tbsp chopped fresh dill
- Pinch of sugar (optional)
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Method
- 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.
- 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.
- Spoon the dressing over the trout and around the bread to serve.
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- Recipe from October 2006 Issue
Nutrition
Nutrition: per serving
- Calories
- 425kcals
- Fat
- 21.6g (3.5g saturated)
- Protein
- 18.2g
- Carbohydrates
- 42.4g (4.7g sugar)
- Salt
- 2.8g
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