Salad of trout
“This has a walnut, watercress and horseradish sauce, and is delicious on salad leaves with avocado and potato.”
For the trout
- 350g cooked trout, skin removed
- sea salt
- freshly ground pepper
For the sauce
- 1/2 cup of firmly packed watercress leaves
- 50g fresh walnut halves
- 2 tbsp prepared horseradish, strained of excess liquid*
- 1/4 cup lightly whipped cream
- salt
- pepper
For the salad
- heart of a butter lettuce or any special leaves from the garden (I used a few beetroot leaves)
- watercress sprigs
- half an avocado, cut into chunks
- 2 waxy potatoes, cooked, peeled and cut into chunks
- juice of half a lemon
- 2 tbsp extra virgin olive oil
Method
For the fish
Flake the fish into bite-sized chunks, removing all bones. Season with salt and pepper.
For the sauce
Chop watercress coarsely in a food processor. Add
walnuts and process to a coarse paste. Stir in horseradish and finally
fold in the cream. Taste and adjust seasoning.
For the salad
Put salad greens in a bowl, add the avocado and potato
and toss with the lemon juice and olive oil and season lightly.
Drop a generous handful of this salad onto a plate, add the fish and spoon on a big blob of sauce.
Serve the rest of the sauce on the side.
Serves 2 as a light lunch dish, or 4 as part of a lunch buffet
*Fresh horseradish is not usually available until early autumn. Bottled horseradish is an excellent condiment, providing it doesn't have any unusual additives. It should contain horseradish, vinegar, salt and not much else.
