|2||garlic cloves — crushed|
|4||anchovy fillets — mashed|
|1/2||lemon — juice only|
|1/4 cup||extra virgin olive oil|
|400 g||smoked trout|
|olive oil — for brushing|
|4||slices sourdough bread|
|4||baby gem lettuce|
|30 g||parmesan — shavings|
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.