Tag Archives: trout

Creamy Lemon and Caper Mixed Fish Salad

Creamy Lemon and Caper Mixed Fish Salad
Creamy Lemon and Caper Mixed Fish Salad
My Posh Picnic
My Posh Picnic
Fishy Close Up
Fishy Close Up

Without wanting to toot my own horn, this is probably the best lunch I’ve ever made! Just as well, as I was asked to write a blog for the RTE Food website, under the theme “picnic” recently and was worried my usual picnic food wouldn’t be sophisticated enough. When I was younger my family spent every summer in West Cork and rain or shine we would be on the beach every day for a swim and of course a lunchtime picnic. Our picnic lunches usually involved Egg Salad sandwiches which we gobbled down hungrily after hours or running around the beach and jumping in and out of the sea. I have an obsession with egg salad sandwiches, and it’s probably because of the reminders of endless, happy days spent on the beach.

Alas, I felt providing the RTE Food website with a recipe for Egg Mayonnaise may be laughed at, so instead I made this recipe which still has the creamy element my dear egg mayonnaise had, and delicious capers and herbs that make a good egg salad, but with mixed fish instead of egg. My mum had just pulled a fresh brown bread out of the oven which I thought would go perfectly, so I pinched half a loaf and skipped out of the house on the way to my posh picnic. This was so delicious that I can see it becoming a weekly meal, chez moi. The monkfish was quite expensive, so if I’m making again I will probably substitute it for another robust white fish and maybe leave out the prawns for a more inexpensive, week-day version. Enjoy this little beaut, but if all else fails, an eggy sandwich is always a crowd pleaser! 🙂

Ingredients (Serves 2 hungry people):

1 fillet monkfish

1 filled trout

4 Irish prawns (don’t be fooled into getting tiger prawns, they’re horrible, hard and not soft and sweet like the Irish prawns)

Brown Bread sliced

Lettuce

Sauce:

3 tbsp creme fraiche

1 tbsp oil (I used rapeseed)

Zest of one lemon

Juice of 1/2 to 1 lemon depending on size (taste as you go)

1 handful capers (you can chop any of the big ones, and leave the little ones whole)

2 stalks of dill torn into little bits and extra for garnishing

Salt and Pepper

1. Bake your fish in an oven 180C with a little oil, salt and pepper until cooked through (about 15 minutes). I put on the monkfish first for 5-7 minutes as it was a much thicker piece and takes longer to cook.

2. For the sauce mix together the creme fraiche, lemon juice, lemon zest, oil, capers, chopped dill and season with salt and pepper.

3. Flake or chop the fish into bite-size pieces and stir into the sauce.

4. Serve the fish mix on brown bread and lettuce with a squeeze of lemon juice on top and a garnish of capers and dill.

5. Enjoy!

Bake Fish First
Bake Fish First
Creamy Caper, Lemon and Dill Fish Sauce
Creamy Caper, Lemon and Dill Fish Sauce
Mix in the Bake Fish to the Sauce
Mix in the Baked Fish to the Sauce
Creamy Lemon and Caper Mixed Fish Salad
Creamy Lemon and Caper Mixed Fish Salad
Finally Enjoying The Picnic Feast
Finally Enjoying The Picnic Feast
Fishy Food Porn
Fishy Food Porn

Trout Salad with Honey Mustard Dressing

 

Trout Salad
Trout Salad

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!

 

Hills of Glendalough
Hills of Glendalough

Ingredients (serves 2):

 

Trout (about 1 fillet per person)

Mixed leaves including rocket

Half a cucumber

Handful cherry tomatoes

Lemon

Pepper & Salt

 

Dressing:

Olive Oil

Dijon Mustard

Honey

 

  1. 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.
  2. Wash salads leaves. Chop cucumber into small chunks and quarter the tomatoes.
  3. 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.
  4. 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.
Honey Mustard Dressing
Honey Mustard Dressing

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.

Eating My Salad
Eating My Salad
Glendalough
Glendalough
Wild Heather Covered Hills
Wild Heather Covered Hills
Hilly Glendalough
Hilly Glendalough