Pear, Fennel and Smoked Trout Salad

 Pear and Fennel Salad

Preparation: 15 minutes

Cooking: Nil

Serves: 4


1 tblspn white wine vinegar

1/4 cup olive oil

1/2 tspn Dijon mustard

Salt and cracked black pepper

300 g smoked trout fillet, skin removed and flesh broken into chunks

3 Corella or Red Sensation pears, thinly sliced

1 baby fennel bulb, trimmed and thinly sliced

1 bunch watercress, trimmed and sprigs separated

2 tblspn chopped chives, 3cm lengths

Toasted sourdough bread, to serve


Whisk together the vinegar, oil, mustard, salt and pepper until fully combined. Place the trout, pears, fennel, watercress and chives in a large serving bowl. Pour over the dressing and toss lightly. Serve salad with thick crusty bread.


Note: This salad is best made close to serving. If this is inconvenient, drizzle a little lemon juice over the sliced pears and fennel to prevent any browning.