James Martin's smoked trout and rhubarb salad with elderflower dressing
recipe
James Martin's smoked trout and rhubarb salad with elderflower dressing
No commentsIngredients
- 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
Serves:
4
Directions
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- 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.
- 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.
- Divide the trout and rhubarb salad among serving plates.
Source: The Great British Village Show Cookbook by James Martin
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