Friday, 15 April 2011

Smoked Trout and Asparagus

Yesterday I was very tired and just threw together a variant on pasta-with-something-delicious: roasted peppers, leftover barbecued aubergines, a good handful of some toasted pine nuts, parmesan and torn basil leaves. Collapsed in front of The Squid and the Whale and got an early night. Today was equally quick, using up a few things in the fridge before we visit friends all weekend - yes, that means another three days without updates!

I've mentioned before that the local fishmonger does a very good smoked mackerel. Last weekend when shopping for the barbecue, we actually arrived early enough to find that he also does a very good smoked trout. The first local asparagus have just appeared, so we bought one bunch. Tonight I make a simple salad with a potent dressing to contrast the smoky flesh of the trout, and some tiny roast potatoes (with rosemary and duck fat, mmm) to dispel the chill of this spring evening. Croutons would also work well; hopefully I will find some time to post my recipe here now that the weather is warming and I'm preparing salads more frequently.

  • 1 smoked trout (or other chunky smoked fish)
  • 1 bunch of asparagus
  • a few mild lettuce leaves
  • a handful of chopped parsley
  • juice of one lemon
  • 2 tbsp mayonnaise
  • 1 1/2 tsp dijon mustard
  • 2 tbsp good olive oil
  • 1 tbsp capers

Set your potatoes or croutons going first. Skin the trout and tear into large pieces. Steam the asparagus over a rolling boil for 3-4 minutes, until bright green and al dente, then drain and run under cold water to reduce the temperature. Roughly chop the lettuce. Combine the rest of the ingredients in a small pyrex bowl and give a good whisking to make a thick and powerful dressing. Serve the trout atop the vegetables, with the dressing poured over, with croutons atop or potatoes alongside.

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