Smoked Trout And Watercress Salad (Recipe)

 

Ingredients

6 small smoked trout fillets
3 large bunches fresh watercress
Salt
6 tbsp walnut oil
Freshly ground black pepper

Steps

1. Carefully the remove skin, if any, from the trout fillets.  Cut each fillet in half longways; set aside.  Wash the watercress and pat dry in paper towels.  Trim off all but 25mm (1in) of the stem.

2. Bring 750ml (24fl oz) of water and 1/4 teaspoon salt to a boil.  Add half the watercress.  Cook for 1 minute.  Reserving 180ml (6fl oz) of the cooking liquid, drain the watercress immediately in a colander under cold running water.

3. Place the cooked watercress in the bowl of food processor and process slowly, adding (at a drizzle) the warm cooking water only until you have a thick paste.  With the processor running, slowly add 4 tablespoons of the walnut oil.  The dressing should be smooth and fairly thick.  Add salt and freshly ground black pepper to taste.  You will have about 180ml (6fl oz) dressing.

4.  To assemble the salads, place portions of the remaining fresh watercress in the centre of six large chilled plates.  Drizzle a little dressing over the watercress.  Place two smoked trout pieces criss-crossed on top of the watercress.  Drizzle the remaining dressing around the salad and across the centre of the trout.  You can also serve the salad on a large platter and arrange the trout fillets in a star shape.

Tips: Simple Success With A Few Ingredients

Quality ingredients are the key to success with recipes that use only a few items.  Buy fruit at the peak of ripeness, use only the freshest fish and choose high-quality cheese.  You won't be disappointed.