This is a simple and refreshing dish that can be used as either a starter or a fantastic light summer lunch. It is made up of three parts. The first of these is the trout. We have used smoked trout fillets. These are widely available and can easily be sourced from your local supermarket. They are skinless but we did check to make sure that all the fine bones had been removed.
The second part is the dressing. Any dressing can be used, so if you have a particular favorite then you could always use that. We have made a very quick dressing. We put some fresh parsley into a bowl. We then used some fresh lemon juice, salt and pepper and a very small amount of garlic. Into this we put some good quality olive oil. Then with a hand blender we mixed it all together. You need to check the seasoning after the blending to make sure it is to your taste.
The third and final part of the dish is the salad. This can be made with what you have. We have used some finely sliced and lightly cooked onion, some coarsely chopped chives, some blanched green beans, some lambs leaf lettuce and the cucumber. This was sliced at an angle and the seeds removed. Then on a hot griddle pan the cucumber is cooked. This will only take a couple of minutes. When all the ingredients are cold, they can be mixed together and then well seasoned with salt and black pepper.
Now it is time to serve the dish. On a plate we put a small stack of the salad. Around this we carefully spooned some of the dressing. Also we scattered some capers and some small crisp croutons. Finally we put the trout fillet on top of the salad. It really is as simple as that. Of course, other fish can be used instead of the trout if you prefer.
I hope you enjoy it.
Paul Vincent, Head Chef.