Smoked trout with pear and rocket

Smoked trout with pear and rocket


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Strips of smoked trout and crisp white slivers of pear are set against the brilliant leaves of radicchio and rocket in this very decorative salad, which is served dressed with a creamy horseradish sauce.

Pat Alburey

Serves: 4 

  • 4 fillets smoked trout
  • 2 pears
  • 1 small head radicchio
  • 50g rocket leaves
  • Salt and black pepper
  • To serve: walnut or brown bread
  • For the dressing
  • ½ lemon
  • 2 tablespoons extra virgin olive oil
  • For the sauce
  • 2 tablespoons crème fraîche
  • 2 teaspoons horseradish cream

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Skin the trout fillets and slice across into strips. Halve and core the pears, then cut into narrow slices.
  2. Rinse and dry the radicchio and rocket. Tear the radicchio into a bowl, add the rocket and season with salt and pepper.
  3. To make the dressing, squeeze 2 teaspoons juice from the lemon into a bowl, add the oil and whisk together. Pour over the salad leaves, add the trout and the pears and toss gently. Divide among four plates.
  4. To make the sauce, mix the crème fraîche with the horseradish cream and stir to give a pouring consistency. Spoon over the trout and salad and serve with thinly sliced bread.


good source of vitamin E.


If you need to keep the pears for any length of time before serving, brush the slices with lemon juice.

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