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James Martin's smoked trout and rhubarb salad with elderflower dressing

Dish Details:


INGREDIENTS:

For the salad:
125g (4 1/2 oz) rhubarb
200g (7oz) mixed salad leaves
2 tbsp chopped fresh flat-leaf parsley
1/4 tsp freshly grated horseradish
drizzle of olive oil
4 hot-smoked trout fillets

For the dressing:
2 tbsp extra virgin olive oil
3 tbsp vegetable or sunflower oil
grated zest of 1/2 lemon
squeeze of lemon juice
1 tbsp elderflower cordial
1 tsp white wine vinegar
salt and pepper


PREPARATION:
1. Very finely slice the rhubarb using a mandoline or sharp knife. Toss the rhubarb slices with the salad leaves, parsley, grated horseradish, and olive oil in a large bowl. Flake the smoked trout, discarding any skin, and stir into the salad. Set aside until ready to serve.

2. To make the dressing, whisk together the olive and vegetable oils, the lemon zest and juice, cordial, vinegar, and seasoning in a small bowl. Pour over the salad and toss to coat all the ingredients with the dressing.

3. Divide the trout and rhubarb salad among serving plates.


PREP/COOK
INFORMATION:

Serves: 4

Source: The Great British Village Show Cookbook by James Martin

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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