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Photo of Smoked trout and fennel salad by WW

Smoked trout and fennel salad

4
Points®
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Easy
Make salad special with slithers of fresh fennel, flakes of smoked trout and a dollop of divine mustard mayo.

Ingredients

Red wine vinegar

3 tsp

Dijon mustard

2 tsp

Light whole egg mayonnaise

⅓ cup(s)

Baby spinach

4 cup(s), (120g)

Fresh flat-leaf parsley

½ cup(s)

Red onion

½ small, thinly sliced

Fennel

2 baby, trimmed, thinly sliced or shaved

Lebanese cucumber

1 medium, cut into ribbons

Smoked fish

150 g, trout, flaked

Instructions

  1. Place the vinegar, mustard and mayonnaise in a small bowl and whisk until combined.
  2. Combine salad mix, parsley, onion, fennel and cucumber in a large bowl. Toss gently to combine. Divide salad among serving plates and top with trout. Drizzle with dressing and season with freshly ground black pepper. Serve.

Notes

TIPS: You can use smoked salmon slices instead of smoked trout. Fresh fennel has a sweet aniseed flavour. Unless using cut fennel immediately, place it in a bowl of water with a little lemon juice to stop it going brown.Use a vegetable peeler to cut cucumber into thin ribbons.

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