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Hot smoked trout with Provençale vinaigrette

Hot smoked trout with Provençale vinaigrette

Name: Hot smoked trout with Provençale vinaigrette
Yield: Serves 4
Cuisine: French recipes
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 ½ lemon; 1 tomato, deseeded and finely diced; ½ tsp sun-dried tomato paste; ½ small red onion, finely chopped; 25g pitted black olives, chopped; 2 tbsp chopped fresh dill; Pinch of sugar (optional)

Easy
October 2006

Easy
October 2006

Serves 4
Ready in 15 minutes

This easy smoked trout recipe is perfect served on gem lettuce and bread, finished with a Provencale vinaigrette.

Nutrition: per serving

Calories: 425kcals
Fat: 21.6g (3.5g saturated)
Protein: 18.2g
Carbohydrates: 42.4g (4.7g sugar)
Salt: 2.8g

Nutrition: per serving

Calories: 425kcals
Fat: 21.6g (3.5g saturated)
Protein: 18.2g
Carbohydrates: 42.4g (4.7g sugar)
Salt: 2.8g

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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 ½ lemon
1 tomato, deseeded and finely diced
½ tsp sun-dried tomato paste
½ small red onion, finely chopped
25g pitted black olives, chopped
2 tbsp chopped fresh dill
Pinch of sugar (optional)

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 ½ lemon
1 tomato, deseeded and finely diced
½ tsp sun-dried tomato paste
½ small red onion, finely chopped
25g pitted black olives, chopped
2 tbsp chopped fresh dill
Pinch of sugar (optional)

Method

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.
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.
Spoon the dressing over the trout and around the bread to serve.

Method

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.
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.
Spoon the dressing over the trout and around the bread to serve.

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