1 x skinless fillet of trout or hot smoked trout
1 spring onion, cleaned and sliced
A few slices of cucumber
A few lettuce leaves, rinsed and torn
If baking a fillet of fresh trout, place on a piece of tin foil or parchment on a baking tray in a hot oven (190 C/Gas 5) for 8 minutes. If you use foil you won’t even need to wash the baking tray! The fish is cooked when it looks paler and opaque, and flakes easily. Alternatively use hot smoked trout that is ready to eat.
- Combine salad ingredients in a serving bowl.
- Scatter large flakes of trout on top.
- Serve with croutons if wished (see note below).
Ready in 9!
To make a balanced all-in-one meal, cut up a slice of leftover bread into cubes and fry for a couple of minutes in a drizzle of rapeseed oil for tasty crunchy croutons. Add to salad.