1 oak leaf or other red lettuce, such as lollo
rosso
225g/8 oz small ripe tomatoes, cut into thin
wedges
1/2 cucumber, peeled and thinly sliced
4 smoked trout fillets, about 200g/7 oz each,
skinned and flaked coarsely
For the dressing
pinch of English mustard powder
15-20ml/3-4 tsp white wine vinegar
30ml/2 tbsp light olive oil
100ml/3 1/2 fl oz natural yogurt
about 30ml/2 tbsp grated fresh or bottled
horseradish
pinch of caster sugar
Serves 4
Method:
To make the dressing, mix together the mustard
powder and vinegar, then gradually whisk in the oil,
yogurt, horseradish and sugar. Set aside for 30
minutes.
Place the lettuce leaves in a large bowl. Stir the
dressing again, then pout half of it over the leaves
and toss lightly using two spoons.
Arrange the lettuce on four individual
plates with the tomatoes, cucumber and trout. Spoon
over the remaining dressing and serve at once.
Notes : The addition of
salt to the horseradish salad dressing should not be
necessary because of the saltiness of the smoked
trout fillets.
Great
Recipes - Smoked Trout Salad Recipe
