Smoked Trout Salad

So delicious and lite yet still filling, the perfect summer salad.

5 from 2 votes

Print Pin

Course: Appetizer, Lunch, Salad

Cuisine: Australian, French, Mediterranean

Keyword: Creme Fraiche, Healthy Meal, Quick, Smoked Trout, summer, Summer Salad, Trout Salad

Prep Time: 15

Cook Time: 5

Servings: People

Calories: 321kcal

Pour crème fraiche, mint and fennel fronds into a small mixing bowl, stir to combine and set aside.

Heat a fry pan over medium heat and pour in caster sugar, after a couple of minutes sugar will melt and become liquid.
Add walnuts to the pan and stir until coated. Continue to stir for a couple of minutes until sugar starts to caramelise and walnuts are lightly browned.
Remove walnuts to cool on some baking paper (they will be super hot, so don't touch )

Add apple juice, apple cider vinegar, salt, pepper, olive oil and lemon juice to a large bowl.
Chop your apple into match sticks and add to the bowl
Finely shave fennel and add to the bowl
Cut your celery into match sticks and add to the bowl
Mix all ingredients together making sure everything is well coated by the dressing and set aside.

Smear your herbed crème fraiche on a serving plate
Top with salad mixture and then flaked trout and any left over dressing from the bowl
Top with slightly crushed candied walnuts and garnish with left over fennel fronds

Add chopped apple and fennel immediately to the dressing if they are left out of the dressing they will brown very quickly.
Use a wooden spoon or silicon spatula to stir your candied walnuts, they will get very hot and both wood and silicon are heat resistant.