Smoked trout salad with fennel & dill and a horseradish, lemon & yoghurt dressing
You really can’t go wrong with this recipe. I mean that in two ways as it’s both easy to make, so no scope for going wrong there, and it also holds it’s ground in the fabulous tasting stakes, so no wrongness to be found there either.
Originally, I was determined that this receipe was to be made specifically with hot smoked trout, rather than the cold smoked fish that I’ve used. If you’re unsure of the difference, hot smoking uses hot smoke, which cooks the fish leaving it light pink in colour, as if cooked normally. Cold smoking, which is the type applied to ‘traditional’ smoked salmon, is done with cold smoke, leaving the fish looking more like raw fish.
However, monsieur Sainsbury and his staff were against me when I went shopping. Despite prolonged efforts and no matter how intently I stared at the chilled fish section, hot smoked…