Smoked Trout & Broccoli Salad for Taia

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smoked trout & broccoli salad for Taia
serves 2

Taia has lots of pescetarian friends and is looking for new ideas to feed them. Hot smoked fish is super versatile because the smoking process preserves the fish, meaning it will keep much longer than fresh. Here I’ve used smoked trout but any smoked fish will work well. If you can’t be bothered steaming the broccoli, you could also serve it raw for a wonderfully fresh crunchy and slightly unusual salad.

for the salad:
1 head broccoli
2 tablespoons lemon juice
1 tablespoon djion mustard
1 hot smoked trout
handful roasted almonds

1. broccoli: Bring about 1cm (1/2in) of water to boil in a medium saucepan.

2. Chop broccoli into bight sized little trees.

3. Add broccolini and steam, covered for 4-5 minutes or until tender.

4. salad: Combine lemon juice, mustard and 4 tablespoons extra virgin olive oil in a large bowl. Season.

5. Remove fish from the bone, discarding bone and skin. Tear into bight sized chunks and toss in the dressing.

6. broccoli: Drain broccoli and toss in the dressing.

7. Serve salad with almonds sprinkled over the top.

prepare ahead?

I think this salad is best when the broccoli is still a little warm but you could also prepare ahead and serve cold from the fridge. Just wait until the last minute to scatter over the almonds because sitting in the dressing will make them lose their crunch.

leftover potential

Will keep in the fridge for a week or so.

variations for fun

vegan / vegetarian – replace the smoked trout with a large avocado.

carnivore – replace the smoked trout with bacon or spec that has been chopped and fried in a pan until crisp.

problem solving guide

fish bones – be very careful when shredding the fish that you remove all the bones. Might be a good idea to get your guests to be on the lookout for bones.

bland – remember to season generously. A little extra lemon juice or mustard can help too.

too watery – if the broccoli isn’t drained enough you’ll end up with excess water in the dressing. Add a little more lemon juice and mustard to give the dressing a boost.

serving suggestions

Either plate up individually or serve on a platter for everyone to help themselves.

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