Trout salad

Home
4 servings Prep: 30 mins, Cooking: 15 mins
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If you're on a budget replace the trout with canned tuna or stretch the salad ingredients by adding boiled eggs and using less fish.

By Food24 May 04 2015
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Ingredients (12)

1 bread — ciabatta
fresh chillies — 573
500 g trout
4 anchovy fillets
5 ml Dijon mustard
15 ml lemon juice
30 ml capers
4-6 artichokes — pickled, hearts
200 g green beans — steamed
200 g asparagus — steamed until just cooked
200 g tomatoes
100 g lettuce — baby
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Method:

Arrange the ciabatta slices on a baking tray and drizzle with olive oil. Season with salt and pepper and bake in a hot oven or under a preheated grill until golden brown and crispy. In a heated pan, sear the trout on all sides until golden brown outside and pink inside. Finely chop the anchovies, mix them with the mustard, lemon juice, capers and enough oil to form a salad dressing, tasting as you mix.

Arrange all the salad ingredients in a bowl or on a serving platter. Tear or cut the trout into bite-size pieces and drizzle the sauce over. Serve immediately.

Text and image: Home magazine

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