Name: Hot-smoked trout, apple and celery salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1 tablespoon finely grated lemon rind; 2 teaspoon lemon juice; 2 teaspoon hot water; 1 teaspoon dijon mustard; 1 teaspoon olive oil; 2 stalks celery (300g), trimmed, sliced thinly diagonally; 300 gram (9½ ounces) mixed salad leaves; 1 large granny smith apple (200g), cored, sliced thinly crossways; 100 gram (3 ounces) hot-smoked trout, flaked coarsely; 2 x 1cm (½-inch) slices sourdough (55g), toasted

Hot-smoked trout, apple and celery salad

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Serves 2

Prep

15M

Cook

15M

Total

30M

Ingredients

1 tablespoon finely grated lemon rind

2 teaspoon lemon juice

2 teaspoon hot water

1 teaspoon dijon mustard

1 teaspoon olive oil

2 stalks celery (300g), trimmed, sliced thinly diagonally

300 gram (9½ ounces) mixed salad leaves

1 large granny smith apple (200g), cored, sliced thinly crossways

100 gram (3 ounces) hot-smoked trout, flaked coarsely

2 x 1cm (½-inch) slices sourdough (55g), toasted

Method

1.To make dressing, combine juice, the water, mustard and oil in a small jug. Season to taste.

2.Combine celery, salad leaves, apple and trout in a large bowl; drizzle with dressing, toss gently.

3.To serve, sprinkle salad with rind; accompany with sourdough.

Use a zesting tool to remove the rind from the lemon. Replace the lemon juice and rind with orange for a sweeter, more subtle citrus flavour. We used red witlof for added colour, but use your favourite salad mix. Use hot-smoked salmon or shredded barbecued chicken breast as an alternative. Freeze any leftover sourdough to use in future recipes.
Note

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