This is yummy, and very quick and easy to make for lunch, dinner or whenever you feel like it. I actually made it with leftover trout from dinner the night before and had it for a picnic during a trip to Glendalough, Co.Wicklow. After intending on going on an hour stroll and ending up taking a wrong trail and doing a 3.5 hour 380 meter incline hike up the mountains, we were pretty glad for our salad to keep us going!
Ingredients (serves 2):
Trout (about 1 fillet per person)
Mixed leaves including rocket
Half a cucumber
Handful cherry tomatoes
Pepper & Salt
- Lay sliced lemon on baking tray and lay trout on top, season with salt & pepper and drizzle with some olive oil. Bake at 190C for about 15-20minutes.
- Wash salads leaves. Chop cucumber into small chunks and quarter the tomatoes.
- Mix together 2tbsp oil with 1 tbsp of Dijon mustard and 1 tbsp honey. Stir until combined. Adapt to your taste- if you like it sweeter add more honey, if you like it sharper add more mustard.
- Take out trout when cooked properly and flake into bits. Mix salad leaves and vegetables in a serving bowl, drop the flaked trout on top, pour dressing over.
Note: I actually cooked my trout the night before so the trout was cold in the salad, if you would rather it cold also prepare the trout an hour or so before and let cool before adding to salad. Chopped avocado would be a nice addition too if you had one.