| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 230 | 16g | 3g | 9g |
| sugars | fibre | protein | salt |
| 4g | 3g | 20g | 1g |
Why I Love British Smoked Trout and Fennel Salad
When I first came across the Smoked Trout and Fennel Salad, it was like a breath of fresh air in my kitchen. This recipe brings together the best of British and Midwestern flavors, creating a delightful dish that’s both light and satisfying. Every bite is a testament to the wonderful combination of smoked trout’s earthy depth and fennel’s slightly sweet and crisp nature.
Born and raised in Nebraska, I’ve always had a soft spot for farm-to-table freshness. There’s something incredibly special about using ingredients that are as close to their natural state as possible. This recipe encapsulates that philosophy beautifully. The smoked trout is rich and flavorful, perfectly complemented by the crisp fennel and vibrant salad greens.
An Homage to Simplicity and Flavor
One of the things I love most about the Smoked Trout and Fennel Salad is its simplicity. With just a few, high-quality ingredients, you can create a dish that’s both elegant and rustic. The thinly sliced red onion and halved cherry tomatoes add a pop of color and a burst of flavor, making each bite a delight. The dressing, a simple mix of lemon juice and olive oil with a sprinkle of fresh dill, ties everything together. It’s a dish that doesn’t need to shout to be heard; the flavors speak for themselves.
Similar Dishes and Perfect Pairings
This salad reminds me a bit of a classic French Nicoise salad, which also emphasizes the beauty of fresh, high-quality ingredients. If you’re a fan of seafood salads, you might also enjoy dishes like a Mediterranean Tuna Salad or even a Scandinavian Gravlax Salad. Each of these dishes shares a similar ethos of letting the main ingredients shine while adding subtle, complementary flavors.
If you’re looking to create a balanced meal, the Smoked Trout and Fennel Salad pairs wonderfully with a hearty bread, such as a sourdough or a rustic baguette. Additionally, it can serve as a refreshing side dish to a main course like roast chicken or grilled lamb. The possibilities are endless, and its versatility is one of the reasons I keep coming back to this recipe.
This recipe was inspired by British chef Jamie Oliver, whose dedication to simple, wholesome ingredients never ceases to amaze me. His approach to cooking has taught me that sometimes less is more, and this salad is a perfect example of that philosophy in action. If you’re curious to learn more about Jamie’s cooking style, you can check out his website where he shares many more delicious and accessible recipes.
The Smoked Trout and Fennel Salad has quickly become a favorite in my household. It’s a dish that brings people together, something I truly value as someone who dreams of a large, bustling family. Give it a try, and I’m sure you’ll find that it brings a little extra joy to your table too. Bon appétit!
What You’ll Need
- 1.5 lbs smoked trout fillets, flaked
- 2 medium fennel bulbs, thinly sliced
- 4 cups mixed salad greens
- 1 small red onion, thinly sliced
- 1 pint cherry tomatoes, halved
- 1 lemon, juiced
- 1/4 cup olive oil
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Method
Step One
In a large mixing bowl, combine the thinly sliced fennel bulbs, mixed salad greens, thinly sliced red onion, and halved cherry tomatoes. Toss gently to mix the ingredients evenly.
Step Two
In a small bowl, whisk together the lemon juice and olive oil until well combined. Season the dressing with salt and pepper to taste.
Step Three
Pour the lemon and olive oil dressing over the salad mixture. Toss gently to ensure all the ingredients are coated evenly with the dressing.
Step Four
Add the flaked smoked trout fillets and chopped fresh dill to the salad. Gently fold the trout and dill into the salad, being careful not to break up the fish too much.
Step Five
Taste the salad and adjust the seasoning with additional salt and pepper if needed. Serve the smoked trout and fennel salad immediately or refrigerate until ready to serve.
