Trout and citrus salad was the first course at our Spring supper-club earlier this month. We love this recipe. Using the simple cured trout you can create a delicious, fresh and zingy salad. We’ve doubled portions here to make it more of a main, perfect served with some bread, but you can whip this up as a starter next time you have guests.
Why trout? Whilst salmon can be sourced sustainably it is hugely over-used. As such alternatives like rainbow trout go unused and under-appreciated. Just look at the colour of this fish, it’s incredible. Using a great fishmonger really helps with this recipe. It doesn’t have to be a small independent, most large supermarkets have them within the deli.
You’ll have seen those little rainbow trouts on supermarket shelves and curing those is a little pointless. What you need is a good chunky fillet. Speak to your fishmonger and see what they would advise.
Smoked salmon is also fairly pricey costing around 16 per kg rainbow trout is comparison is around 11 per kg. When you cure your own trout you can also play around with flavours a lot more. Ours is cured with lemon and dill, but you could use beetroot or even gin.
As we move into summer zesty salads like this are perfect to enjoy sitting in the sunshine. The peppery watercress enhances the flavours in the trout with the grapefruit adding a sharpness. Top tip you’ll see below, salting your grapefruit segments before using this will reduce the bitterness slightly. Whilst some people (us included) love this in grapefruit, it can be a little too overpowering for a salad. We use tinned grapefruit for this. You can of course use fresh, but canned are just as good for the recipe and a lot less effort when it comes to putting everything together. We’ve also served this salad with a ratia. The yoghurt works really well with the grapefruit and the mint adds to that summery, vibrant taste. Serve it on the side and let the individuals drizzle this on top of their salads.
Ingredients (makes 2 as a light lunch):
- 100g bag of watercress or rocket
- 1/2 cucumber ribboned (using a vegetable peeler)
- Small handful of radishes thinly sliced
- 2 spring onions, thinly sliced
- 10 cherry tomatoes quartered
- 10 slices of cured rainbow trout
- 1/2 can of grapefruit or half a fresh grapefruit cut into segments
- Half a lemon
- A drizzle of olive oil/ rapeseed oil
For the raita
- 100 ml natural yoghurt
- 1/4 cucumber finely chopped
- small handful mint leaves, chopped
- Prepare and chop all your vegetables
- In a bowl place your grapefruit and add a pinch of salt (not too much). Leave this for a couple of minutes and try a bite to see if it has sweetened a little.
- In another bowl mix together the leaves, cucumber ribbons, radishes, spring onions and tomatoes. Add a squeeze of lemon, drizzle of oil and season to taste with pepper (remember you won’t need much because of the leaves). Toss the salad.
- Add the salad to each plate topping with the trout and scattering around the grapefruit.
- To make the raita, mix the ingredients in a small pot.
- Serve the salad with the raita on the side.