Pear, fennel and smoked trout salad with crusty bread
Preparation: 15 minutes Serves: 4 Ingredients: 1 tbsp white wine vinegar 1⁄4 cup olive oil 1⁄3 tsp dijon mustard Salt and cracked black pepper 300g smoked trout fillet, skin removed and flesh broken into chunks 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
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 browning.