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Hot smoked trout and roasted cherry salad
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Cherries were often used in savoury dishes in 1970s cooking – and for good reason! Gently roasted, they add sweetness and a subtle fragrance to this salad.
100g cherries, halved
250g pack cooked freekeh
2 tbsp extra virgin olive oil
1 tbsp cider vinegar
60g pack watercress, rocket and spinach salad
2 hot smoked rainbow trout fillets
1 tbsp creamed horseradish sauce
2 tbsp reduced fat soured cream
1. Preheat the oven to 180˚C, gas mark 4. Toss the cherries on a baking tray with a pinch of salt. Roast for 25-30 minutes until softened and a little juicy. Meanwhile, spread the walnuts on another baking tray and bake for 7-8 minutes until fragrant and toasted; set aside. Warm the freekeh according to the pack instructions then tip into a mixing bowl; set aside.
2. Whisk together the oil and cider vinegar; season. Add the salad leaves to the bowl of freekeh with the dressing and toss together. Arrange on 2 plates then flake over the trout. Roughly chop the walnuts and scatter over the salad with the roasted cherries. Stir the horseradish into the soured cream, season with black pepper then dollop spoonfuls onto the salad. Serve immediately.
This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in May 2019.
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