Asparagus is in season, hoorah!
This salad is all about asparagus and smoked trout, simple and delicious without too much effort!
I serve this with some crusty bread, it really doesn’t need anything else.
Serves 4 as a main.
1 whole smoked trout
2 bunches asparagus
200g mixed lettuce leaves
2 large tomatoes, sliced
2 avocados, sliced
a few dill fronds
4 teaspoons olive oil
1 teaspoon white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon dill fronds
In a small bowl whisk the oil, vinegar, honey and mustard.
Remove the whisk and stir in the dill, a little salt and a good grinding of pepper.
Bring a small pan of water up to the boil.
Pop the eggs in, bring back to the boil and boil for 5mins.
Fill a jug with ice and water, after the eggs have boiled for 5 mins, put them into the iced water and set aside.
Take the trout and gently peel off the skin. Pull the meat off the bones, double check you haven’t picked any bones, just in case!
Preheat a large frying pan over a high heat.
On a large serving plate, lay the lettuce, top with the tomatoes and avocado slices.
Add the trout and drizzle a little dressing over.
Peel the eggs and cut into quarters, the yolks should still be a little runny, pop them around the salad.
Add the asparagus to the hot pan, gently shake to turn it for around 2mins. Remove from the heat, cut into thirds and top the salad with the asparagus.
Drizzle a little more dressing over the top and sprinkle a few dill fronds.