This is a really quick starter with bags of flavour – and when served at room temperature, all of those taste sensations will come bouncing out
Ingredients
- 8 thick slices country bread
- 2 heads Little Gem lettuce
- 200g hot-smoked trout (from the chiller cabinet in supermarkets)
- 6 tbsp extra-virgin olive oil
- Finely grated zest and juice of 1/2 lemon
- 1 tomato, deseeded and finely diced
- 1/2 tsp sun-dried tomato paste
- 1/2 small red onion, finely chopped
- 25g pitted black olives, chopped
- 2 tbsp chopped fresh dill
- Pinch of sugar (optional)
Method
- 1. Toast the bread slices until just golden and divide between 4 plates. Break the lettuce heads into separate leaves, wash, dry, then put a handful on top of each slice of toast. Break the trout up into large chunks and drop on top of the leaves.
- 2. In a small bowl, combine the olive oil, lemon zest and juice, diced tomato, tomato paste, onion, olives and dill. Season well, taste and add the sugar, if necessary.
- 3. Spoon the dressing over the trout and around the bread to serve.
Nutritional info
Per serving: 425kcals, 21.6g fat (3.5g saturated) 18.2g protein, 42.4g carbs, 4.7g sugar, 2.8g salt
Wine Recommendation
Wine note: Choose a cold, pale, bone-dry sherry – such as fino or manzanilla – with this starter.