Description
A fresh and vibrant hot-smoked trout and mustard salad featuring tender green beans, crisp romaine lettuce, crunchy croûtons, and a tangy lemon-mustard dressing. This easy-to-make salad combines smoky seafood with bright flavors and perfect textures, ideal for a light lunch or dinner.
Ingredients
Scale
Salad
- 200g green beans, trimmed
- 1 head romaine lettuce, leaves separated and torn if large
- 250g hot-smoked trout
- 50g ready-made croûtons
Dressing
- 3 tbsp olive oil
- 1 tbsp wholegrain mustard
- Zest and juice of 1 lemon
Optional Croutons
- Half a ciabatta loaf, cut into bite-size pieces
- Olive oil, for drizzling
- Salt and pepper, to taste
Instructions
- Cook the green beans: Bring a small pan of salted water to a boil. Cook the trimmed green beans for 3-4 minutes until just tender but still crisp. Drain and immediately refresh under cold running water to stop cooking and maintain their bright color.
- Assemble the salad: Transfer the blanched green beans to a serving bowl. Add the separated and torn romaine lettuce leaves, hot-smoked trout flakes, and ready-made croûtons.
- Prepare the dressing: In a small bowl, whisk together the olive oil, wholegrain mustard, lemon zest, and lemon juice. Season with salt and pepper to taste.
- Dress and toss: Drizzle the dressing evenly over the salad ingredients. Gently toss everything together to coat the salad with the dressing without breaking up the fish too much.
- Serve: Serve the salad immediately while the ingredients are fresh and the croûtons remain crunchy.
- Optional – Make your own croutons: Preheat the oven to 190C (170C fan)/Gas mark 5. Cut half a ciabatta loaf into bite-sized pieces and arrange in a single layer on a baking sheet. Drizzle lightly with olive oil, season with salt and pepper, and bake for 15 minutes until crisp and golden. Allow to cool before adding to the salad.
Notes
- Refreshing the green beans in cold water immediately after boiling helps preserve their vibrant green color and crisp texture.
- Hot-smoked trout adds a delicate smoky flavor without overpowering the salad.
- You can substitute ready-made croûtons with homemade ones for added freshness and flavor.
- This salad is best served immediately to enjoy the contrast of textures and freshness.
- The lemon zest and juice in the dressing brighten the smoky trout and balance the richness of the olive oil.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: British
Keywords: hot-smoked trout salad, mustard dressing, green bean salad, healthy lunch, easy salad recipe
