Make it as a divine dinner for yourself (because you deserve it!) or as a meal when friends with high expectations are visiting. Either way, this smoked trout salad will impress with crispy garlic croutons, creamy avo, smoked trout ribbons, fresh dill, pickled onion, & a drizzle of balsamic reduction.
Divine Smoked Trout Salad
Divine Smoked Trout Salad
with fresh dill & croutons
Hands on Time: 15 - 30 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Avocado
- Avocados
- Balsamic Reduction
- Croutons
- Fish
- Fresh Dill
- Garlic Clove
- Garlic Cloves
- Pickled Onions
- Salad Leaves
- Smoked Trout Ribbons
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CRUNCHY CROUTONS
Toss the croutons in a drizzle of olive oil, the grated garlic, and seasoning. Place a pan over medium heat. When hot, toast the croutons until crispy and warmed through, 1-2 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
HAVO SOME AVO
Halve the avocado and set aside half for another meal. Peel the skin off, keeping the flesh intact. Thinly slice the avocado.
FLAVOUR & FRESHNESS
In a salad bowl, toss together the shredded salad leaves, the tomato wedges, the sliced pickled onions, the garlic croutons, a drizzle of olive oil, and seasoning.
NOW, ABOUT THAT TROUT…
Bowl up the salad. Top with the avo slices and the smoked trout. Garnish with the chopped dill. Drizzle over the balsamic reduction.
Croutons - 30g
Garlic Clove - 1
Avocado - 1
Salad Leaves - 40g
Tomato - 1
Pickled Onions - 20g
Smoked Trout Ribbons - 1 pack
Fresh Dill - 3g
Balsamic Reduction - 20ml
CRUNCHY CROUTONS
Toss the croutons in a drizzle of olive oil, the grated garlic, and seasoning. Place a pan over medium heat. When hot, toast the croutons until crispy and warmed through, 1-2 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
HAVO SOME AVO
Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado.
FLAVOUR & FRESHNESS
In a salad bowl, toss together the shredded salad leaves, the tomato wedges, the sliced pickled onions, the garlic croutons, a drizzle of olive oil, and seasoning.
NOW, ABOUT THAT TROUT…
Bowl up the salad. Top with the avo slices and the smoked trout. Garnish with the chopped dill. Drizzle over the balsamic reduction.
Croutons - 60g
Garlic Clove - 1
Avocado - 1
Salad Leaves - 80g
Tomato - 1
Pickled Onions - 40g
Smoked Trout Ribbons - 2 packs
Fresh Dill - 5g
Balsamic Reduction - 40ml
CRUNCHY CROUTONS
Toss the croutons in a drizzle of olive oil, the grated garlic, and seasoning. Place a pan over medium heat. When hot, toast the croutons until crispy and warmed through, 2-3 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
HAVO SOME AVO
Halve the avocados and set aside one of the halves for another meal. Peel the skin off, keeping the flesh intact. Thinly slice the avocado.
FLAVOUR & FRESHNESS
In a salad bowl, toss together the shredded salad leaves, the tomato wedges, the sliced pickled onions, the garlic croutons, a drizzle of olive oil, and seasoning.
NOW, ABOUT THAT TROUT…
Bowl up the salad. Top with the avo slices and the smoked trout. Garnish with the chopped dill. Drizzle over the balsamic reduction.
Croutons - 90g
Garlic Cloves - 2
Avocados - 2
Salad Leaves - 120g
Tomatoes - 2
Pickled Onions - 60g
Smoked Trout Ribbons - 3 packs
Fresh Dill - 8g
Balsamic Reduction - 60ml
CRUNCHY CROUTONS
Toss the croutons in a drizzle of olive oil, the grated garlic, and seasoning. Place a pan over medium heat. When hot, toast the croutons until crispy and warmed through, 2-3 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
HAVO SOME AVO
Halve the avocados and remove the pips. Peel the skin off, keeping the flesh intact. Thinly slice the avocado.
FLAVOUR & FRESHNESS
In a salad bowl, toss together the shredded salad leaves, the tomato wedges, the sliced pickled onions, the garlic croutons, a drizzle of olive oil, and seasoning.
NOW, ABOUT THAT TROUT…
Bowl up the salad. Top with the avo slices and the smoked trout. Garnish with the chopped dill. Drizzle over the balsamic reduction.
Croutons - 120g
Garlic Cloves - 2
Avocados - 2
Salad Leaves - 160g
Tomatoes - 2
Pickled Onions - 80g
Smoked Trout Ribbons - 4 packs
Fresh Dill - 10g
Balsamic Reduction - 80ml
Woolies Products in this dish
