Pear, fen­nel and smoked trout salad

Pilbara News - - Lifestyle -

Prepa­ra­tion: 15 min­utes Cook­ing: — Serves: 4 In­gre­di­ents 1 tbsp white wine vine­gar 1⁄4 cup olive oil 1⁄2 tsp Di­jon mus­tard Salt and cracked black pep­per 300g smoked trout fil­let, skin re­moved and flesh 3 Red Sen­sa­tion pears, thinly sliced 1 baby fen­nel bulb, trimmed and thinly sliced 1 bunch wa­ter­cress, trimmed and sprigs sep­a­rated 2 tbsp chopped chives, 3cm lengths Fresh crusty bread, to serve

Method Whisk to­gether the vine­gar, oil, mus­tard, salt and pep­per un­til fully com­bined. Place the trout, pears, fen­nel, wa­ter­cress and chives in a large serv­ing bowl. Pour over the dress­ing and toss lightly. Serve salad with thick crusty bread. Note: This salad is best made close to serv­ing. If this is in­con­ve­nient, driz­zle a lit­tle le­mon juice over the sliced pears and fen­nel to pre­vent any browning.

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