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Smoked Trout and Pancetta Salad

Categories: Entertaining
Type: Salads

The bitter leaves and radishes combine well with the salty fish and cheese in this light dish

Prep Time: prep 10 mins

Cooking Time: cook 10 mins

Serves: 6


For the dressing

  • 1 tbsp red wine vinegar
  • 1 1 / 2 tsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 / 3 cup plus 1 tbsp extra virgin olive oil
  • salt and freshly ground pepper

For the salad

  • 12oz (350g) smoked trout
  • 12 thin slices pancetta
  • 2 bunches watercress, washed
  • 2 Belgian endive, leaves separated
  • 5oz (140g) feta cheese, diced
  • 5 small radishes, finely sliced
  • 2 shallots, finely sliced
Smoked Trout and Pancetta Salad photo

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  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.
  • prep 10 mins; cook 10 mins


Smoked Mackerel Salad: Omit the trout and radishes. Use flaked fillets of peppered smoked mackerel in place of the smoked trout.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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