Hot smoked trout, raspberry and hazelnut salad
Here is a starter I like. Colourful, delicious, and fresh and light enough to leave space for the bigger fares to come. In this resolutely festive looking salad, the smokey flavour of the trout is artfully supported by acidulated notes from the dressing and fresh raspberries. Paired with crunchy green beans and tender leaves, it will kick off your meal joyfully and put your guests in the mood for lively conversations.

Hot smoked trout, raspberry and hazelnut salad

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Recipe by: Adapted from recipe in Elle a Table, December 2007
Busy:15 min, Total prep time: 15 min
Serves: 6 
Can be done ahead:

Top and tail the green beans and cook in hot boiling water for 8 minutes. Drain and rinse in cold water to stop the cooking and keep their colour. Set aside.

Place the chopped hazelnut on an oven tray lined with greaseproof paper and bake at 200 degrees C until the nuts start to brown. Set aside.

Crush 1/3 of the raspberries and save the rest. Mix the crushed raspberries with all the dressing ingredients in a small container than can be sealed. Put the lid on and shake well.

Wash and dry the salad.

Just before serving:

Mix the salad leaves with the green beans and arrange neatly on individual plates.

Shred the fish and sprinkle on the salad. Add the raspberries and 1 tablespoon of hazelnuts on each plate.

Sprinkele the dressing on the salad, and finish with parmesan shavings.

Serve with toasted bread.

Can be done ahead:

Top and tail the green beans and cook in hot boiling water for 8 minutes. Drain and rinse in cold water to stop the cooking and keep their colour. Set aside.

Place the chopped hazelnut on an oven tray lined with greaseproof paper and bake at 200 degrees C until the nuts start to brown. Set aside.

Crush 1/3 of the raspberries and save the rest. Mix the crushed raspberries with all the dressing ingredients in a small container than can be sealed. Put the lid on and shake well.

Wash and dry the salad.

Just before serving:

Mix the salad leaves with the green beans and arrange neatly on individual plates.

Shred the fish and sprinkle on the salad. Add the raspberries and 1 tablespoon of hazelnuts on each plate.

Sprinkele the dressing on the salad, and finish with parmesan shavings.

Serve with toasted bread.

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The original recipe uses smoked marlin but I could not find any. The hot smoked trout, which I used as a replacement, was a perfect match.
Ingredients

For the salad:
250 g hot smoked trout
300 g mixed tender leaves
50 g parmesan, shaved
200g raspberries
200 g fine green beans
6 tablespoons chopped hazelnuts

For the dressing:
6 tablespoons olive oil
2 tablespoon cider vinegar
1 tablespoon cranberry or gooseberry jam
1 teaspoon strong mustard
1 teaspoon honey
Black pepper and 2 pinches of chilli powder

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