Ingredients:

4 baby cos (romaine) lettuces with outer leaves discarded

80 ml white wine vinegar

60 ml  extra virgin olive oil, plus extra for drizzling

150 g  smoked trout, flesh flaked, skin and bones removed

lemon wedges, to serve

 

Method:

Separate and wash the lettuce leaves and place in a large bowl. Add the vinegar, oil and flaked trout.

Toss together and season to taste with sea salt and freshly ground black pepper, keeping in mind that the trout has a salty taste.

 

Place in a 21 x 9 x 5 cm (8 x 3.5 x 2 inch) terrine mould or tin lined with plastic wrap, cover with

extra wrap and place a heavy weight, such as food tins, on top. Refrigerate overnight.

 

To serve, drain the juices, then turn out the terrine onto a chopping board. Using a large sharp

knife, cut into slices, place on serving plates, drizzle with a little oil and serve with the lemon wedges