- 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
- 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.