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21 December 2009
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Recipe: warm salad of smoked trout

Suzanne Lewis with chef Michael Caines

Follow the recipe below to make warm salad of smoked trout, avocado and sweet elderberry dressing.

This dish submitted by Suzanne Lewis won the Spotlight recipe competition.

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Serves 4

Ingredients
	A good selection of mixed leaves ~ red and white lettuce, young spinach, rocket, young beetroot leaves, edible flowers etc.
	2 tbls chopped fresh mint
	1 tbls walnut oil
	2 ~ 3 tsp vinaigrette (optional)
	3 ~ 4 tbls small croutons
	2 tbls olive oil
	4 rashers chopped smoked streaky bacon or lardons
	1 good sized breast of smoked trout (from Hatchlands, Totnes)
	1 large avocado, peeled and sliced
	4 tbls red or white wine
	4 tbsl Suzanne's sweet elderberry vinegar

Method

Wash and arrange salad leaves in a bowl or individual dishes.

Chop the chives and mint sprinkle over the leaves before lightly dressing with the vinaigrette and walnut oil.

Garnish leaves with the flowers (optional).

Skin and slice the chicken and arrange in a circular fashion meeting centrally, with the avocado slices.

Heat the olive oil and soften the garlic. Add the chopped bacon and cool briskly to crispen, drain and set aside to keep warm.

Add the wine and elderberry vinegar to the pan and bring to the boil until reduced to a light syrup.

Sprinkle the bacon over the chicken and avocado and pour the warm dressing over the leaves to serve with a sprinkling of the croutons (made by tossing cubes of bread in olive oil and baking until lightly browned for 20 mins, gas mark 3/170c)

The following alternative flavourings are equally delicious : Wild mushrooms, asparagus spears, slivers of smoked salmon, smoked chicken or cooked duck breast, cooked, sliced chicken or duck livers, cubes of goat's cheese.

Enjoy!