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Trout-and-green strawberry salad with lime-and verjuice dressing

Trout-and-green strawberry salad with lime-and verjuice dressing

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Trout-and-green strawberry salad with lime-and verjuice dressing

By Abigail Donnelly
Full StarFull StarFull StarFull StarFull Star
4
Easy
20 minutes

Ingredients

  • 300 g lightly smoked rainbow trout
  • 200 g green (or ripe) strawberries, thinly sliced
  • Salt, to taste
  • 4 t salmon caviar
  • Coriander cress, to garnish
    • For the lime-and-verjuice dressing, whisk:

  • 85 ml verjuice
  • 2 limes, juiced
  • 1 T agave nectar
  • 4 T extra virgin olive oil
  • Salt, to taste

Method

1. Cut the trout into 2 cm cubes and place in a serving dish, then add the strawberries.

2. Drizzle the dressing over the salad, season to taste, top with the salmon caviar and garnish with coriander cress.

Cook’s note: Green strawberries have a sharper flavour than ripe strawberries because the sugars haven’t had time to develop. If you cannot find green strawberries, use a firm green apple such as Granny Smith or even kiwi fruit.