Pear, Fennel and Smoked Trout Salad
Preparation: 15 minutes
1 tblspn white wine vinegar
1/4 cup olive oil
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.