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.
4 fillets smoked trout
1 small head radicchio
50g rocket leaves
Salt and black pepper
To serve: walnut or brown bread
For the dressing
2 tablespoons extra virgin olive oil
For the sauce
2 tablespoons crème fraîche
2 teaspoons horseradish cream
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Skin the trout fillets and slice across into strips. Halve and core the pears, then cut into narrow slices.
Rinse and dry the radicchio and rocket. Tear the radicchio into a bowl, add the rocket and season with salt and pepper.
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.
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.
NUTRIENTS PER SERVING:
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.