Smoked Trout and Fennel Salad
Smoked trout and fennel salad is a simple, refreshing and full of herby flavour. It makes a wonderful light lunch yet is impressive enough to serve at a dinner party.
Servings: 4 as a main
Calories: 514kcal
Ingredients
- 600 grams fennel (approximately 2 fennel bulbs, 21 ounces)
- 360 grams hot smoked trout (1 pack approximately 13 ounces)
- ⅓ cup dill, chopped
- ¼ cup fennel fronds, chopped
- 300 grams avocado (approximately 1 large, 11 oounces)
- ⅓ cup olive oil
- +2 tablespoons olive oil
- ¼ cup lemon juice, freshly squeezed
- +1 tablespoon lemon juice, freshly squeezed
Instructions
- Peel the skin from the trout, then remove the head and tail. Open it up and remove the middle fish bone and all the small bones bones.
- Flake into large bite sized pieces, keeping an eye out for any finer bones that you come across and carefully remove all the bones you can find.
- Snip off the fennel fronds from your bulbs (if your fennel does not have many fronds, don’t worry too much just chop up some extra dill).
- Wash the fennel fronds and dill, shake dry and chop finely.
- Wash the fennel, cut off the base, hard fennel core and any damaged parts. Shred finely, either using a mandoline/v-slicer or a sharp knife.*
- Wash avocado, remove the pit and peel. Place each avocado half face down on your chopping board and thinly slice vertically.
- Place all the salad ingredients in a large mixing bowl, season and mix well to combine.
- Arrange in a salad bowl and fan the avocado on top of the salad to garnish, finish with a sprig of dill and serve.
Video
Notes
*Keep sliced fennel in a water bath if you are not going to make up this salad immediately to prevent it from discolouring.
Nutrition
Calories: 514kcal | Carbohydrates: 19g | Protein: 23g | Fat: 41g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 155mg | Potassium: 1448mg | Fiber: 10g | Sugar: 1g | Vitamin A: 944IU | Vitamin C: 39mg | Calcium: 118mg | Iron: 2mg