Grilled trout, bacon and almond salad
- May 2007
- 4 fresh trout fillets
- Juice of 1 lemon
- 150g smoked streaky bacon
- 200g bag mixed salad leaves
- 25g toasted flaked almonds
- French dressing to drizzle
- Preheat the grill to high and line the grill pan with lightly oiled foil. Season 4 fresh trout fillets, place on the lined grill pan and squeeze over the lemon juice. Grill for about 8 min, carefully turning halfway, until just cooked through. Flake the fish into chunks, discarding the skin.
- Meanwhile, heat a non-stick frying pan over a medium heat. Finely slice the streaky bacon, add to the pan, and cook, stirring occasionally, for 5 min, until golden and crisp. Drain on kitchen paper.
- Divide the salad leaves between 4 plates and top with the trout pieces. Scatter over the bacon and almonds. Drizzle with dressing, season to taste and serve with lemon wedges, if you like.
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