Smoked Trout Salad with Cabbage, Dill & Pickled Shallots
A fresh, moreish and nourishing salad with smoky fish, crisp cabbage (or lettuce!) and apple, plenty of dill, and a creamy lemon yoghurt dressing. This works beautifully as a light lunch or shared platter with sourdough and boiled potatoes. We haven’t tried it but we reckon it would also be amazing on a burger!
Serves 4
Ingredients
For the salad
4 cups finely shredded raw cabbage (or lettuce)
200–250g smoked trout (or smoked salmon)
1 apple, thinly sliced
1 pickled banana shallot, finely sliced (or red onion)
Small handful fresh dill
Optional: toasted walnuts, roughly chopped
For the dressing
½ cup Greek yoghurt
¼ cup extra virgin olive oil
2 tbsp water
Juice of ½ lemon
2 cloves garlic, crushed
1 tbsp fresh dill, finely chopped
Pinch of salt and cracked pepper
Method
To make the dressing, whisk together the yoghurt, olive oil, water, lemon juice, garlic, dill, cracked pepper and salt until smooth and pourable in the bottom of the salad bowl.
Arrange the cabbage on top. Scatter over the apple slices, pickled shallot, and fresh dill.
Gently flake the smoked trout and walnuts (if using) over the top and toss gently to incorporate the dressing.
Notes
To make the pickled banana shallot (or red onion) simply slice it into rounds, pour 3 cups of boiling water over the top (through a sieve), and then place it in a bowl with 1/3 cup apple cider vinegar and 1 tsp sugar. Let it sit for 30 minutes and then drain before adding it to the salad.
