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Smoked Trout, Bocconcini and Pine Nut Salad
You will need:
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1 smoked trout
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Mixed lettuce
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2 small bocconcini cheese, sliced
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2 tblspn extra virgin olive oil
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3 slices Italian bread
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1/4 cup pine nuts
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4 small eggs
Dressing:
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1/4 cup extra virgin olive oil
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2 tblspns lemon juice
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1 tspn balsamic vinegar
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Remove the flesh from the trout, disposing of bones, head and skin.
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Sort and wash the lettuce and arrange on a large plate.
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Flake the fish over the salad leaves and arrange bocconcini trhoughout the salad.
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Heat the oil in a frying pan.
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Cook the bread cubes until golden on all sides and add to salad.
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Toast pine nuts in the same pan until golden and add.
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Fry eggs and place on top of salad.
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Combine the dressing ingredients in a bottle and pour over salad just before serving.
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