Name: Crunchy fresh Caesar salad with trout
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 2 garlic cloves crushed; 4 anchovy fillets mashed; 1/2 lemon juice only; 1/4 cup mayonnaise; 1/4 cup extra virgin olive oil; 1 tsp sugar; 400 g smoked trout; olive oil for brushing; 4 slices sourdough bread; 4 baby gem lettuce; 30 g parmesan shavings

Recipe Disclaimer

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Ingredients (11)

DRESSING:

2	garlic cloves — crushed
4	anchovy fillets — mashed
1/2	lemon — juice only
1/4 cup	mayonnaise
1/4 cup	extra virgin olive oil
1 tsp	sugar

Salad:

400 g	smoked trout
	olive oil — for brushing
4	slices sourdough bread
4	baby gem lettuce
30 g	parmesan — shavings

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Method:

Place the garlic, anchovies and lemon juice in a blender. Blitz to combine. Slowly add the mayonnaise and olive oil until thick. Whisk in sugar and season well.

Heat a griddle pan or the oven grill. Season the trout and brush with olive oil. Cook for 2 minutes on each side, remove, set aside, then flake. Brush the bread with olive oil, griddle until golden and toasted, set aside and tear into croutons.

Separate the salad leaves and toss together with the croutons and dressing.

Serve fish with the dressed salad leaves and scatter over the Parmesan shavings.

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