Info
- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 5 Times
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Smoked Trout and Pancetta Salad
Cookbook
The bitter leaves and radishes combine well with the salty fish and cheese in this light dish.
Yield : Serves 6
Prep Time : 10 mins
Cooking Time : 10 mins
Ingredients
For the dressing:
- 1 tbsp red wine vinegar
- 1½ tsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/3 cup plus 1 tbsp extra virgin olive oil
- Salt and freshly ground pepper
- 12 oz (350g) smoked trout
- 12 thin slices pancetta
- 2 bunches watercress, washed
- 2 Belgian endive, leaves separated
- 5 oz (140g) feta cheese, diced
- 5 small radishes, finely sliced
- 2 shallots, finely sliced
Directions
1. To make the dressing, whisk the vinegar, lemon juice, and mustard together in a small bowl. Gradually whisk in the oil and season with salt and pepper.
2. Remove the bones and skin from the trout. Cook the pancetta about 5 minutes, until crisp. Drain on paper towels. Divide the watercress and endive among 4 plates. Scatter trout, feta, pancetta, radishes, and shallots over each. Drizzle with the dressing.
Variation:
Smoked Mackerel Salad: Omit the trout and radishes. Use flaked fillets of peppered smoked mackerel in place of the smoked trout.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving.
509 kcal
25 % daily value
29 % daily value
10 % daily value
948 mg
80 mg
19 g
1 g
5 g
8 g
78 mg
1276 mg
12 g
45 g
16 % daily value
