SMOKED TROUT, ARTICHOKE AND JERSEY ROYAL SALAD
Ingredients
- 75ml/2½fl oz lemon juice
- 225ml/8fl oz olive oil
- 30ml/1fl oz sherry vinegar
- salt and freshly ground black pepper
- ½ red onion
- very finely sliced
- 200g/7oz hot-smoked trout
- flaked
- 6-8 Jersey Royals
- cooked
- 4 griddled artichokes
- stored in olive oil
- drained
- few sprigs fresh dill
- 30g/1oz cottage cheese
- to serve
Directions
- For the dressing
- mix together the lemon juice
- olive oil
- sherry vinegar and salt and freshly ground black pepper in a bowl until well combined.
- For the salad
- place all of the salad ingredients
- except the cottage cheese
- into a large bowl. Pour over the dressing and stir.
- To serve
- divide the salad between two serving plates and top with a spoonful of cottage cheese.
