Smoked Trout and Pancetta Salad Recipe

Smoked Trout and Pancetta Salad Recipe

  • 1 tbsp red wine vinegar
  • 1½ tsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/3 cup plus 1 tbsp extra virgin olive oil
  • Salt and freshly ground pepper
  • 12 oz (350g) smoked trout
  • 12 thin slices pancetta
  • 2 bunches watercress, washed
  • 2 Belgian endive, leaves separated
  • 5 oz (140g) feta cheese, diced
  • 5 small radishes, finely sliced
  • 2 shallots, finely sliced
  1. To make the dressing, whisk the vinegar, lemon juice, and mustard together in a small bowl. Gradually whisk in the oil and season with salt and pepper.
  2. Remove the bones and skin from the trout. Cook the pancetta about 5 minutes, until crisp. Drain on paper towels. Divide the watercress and endive among 4 plates. Scatter trout, feta, pancetta, radishes, and shallots over each. Drizzle with the dressing.
  3. Variation:
  4. Smoked Mackerel Salad: Omit the trout and radishes. Use flaked fillets of peppered smoked mackerel in place of the smoked trout.
  5. Variation:
  6. Smoked Mackerel Salad: Omit the trout and radishes. Use flaked fillets of peppered smoked mackerel in place of the smoked trout.
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