Salads are one of my favourite things about summer, along with lots of sunshine, balmy evenings, the smell of Nivea sunscreen, frangipanes, jasmine and swimming in the ocean…
This Smoked Salmon Trout Salad deserves a place on the summer salad menu, packed with fresh greens, seasonal asparagus, capers, a creamy egg and mayonnaise dressing and of course the star of the show – smoked salmon trout.
I’ve been working with CNC this month, who are a supplier of premium pantry items, snacks and baking ingredients. They also stock the most incredible smoked salmon trout from Three Streams. Interestingly enough, salmon was the reason why CNC first began over 29 years ago in the 80’s. It was after a conversation with a chef that co-founder Louis decided he would source and supply salmon to restaurants, and that was how CNC came about.
Traditionally known as ‘Sauce Gribiche’, this French sauce is made by emulsifying hard-boiled egg yolks with a netural-tasting oil like sunflower or canola, and then finished off with a variety of chopped pickled and herbs. As I’m always trying to save time I decided to rather skip the emulsifying and just go directly with using a French-style mayonnaise as the base instead.
You might use it all with this salad, or you might not, but it’s really good spread on toast or bagels and topped with more smoked salmon trout. Feel free to double up on quantities below if you want to make enough for a crowd or leftovers. Keeps in the fridge for up to 3 days.
- 3 tablespoons French-style mayonnaise
- 2 hard-boiled eggs, finely chopped or grated
- 1/4 cup dill, chopped
- 1/4 cup flat-leaf parsley, chopped
- 1 tablespoon capers, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- salt & black pepper
Add everything to a bowl, mix to combine, season to taste and you’re done.
Smoked Salmon Trout Salad
Now comes the easy part, assembling the salad. You can either do this on individual plates or a larger serving dish. You’ll need to roast the asparagus first, which only takes around 10 to 15 minutes in a hot oven. Drizzle with olive oil, salt and black pepper then roast until just al dente.
Ingredients (Per Serving)
- 2 tablespoons Cheats Gribiche (see above)
- handful watercress, baby spinach and rocket salad
- 100g fresh asparagus, roasted
- 150g Three Streams Smoked Salmon Trout
- hazelnuts, toasted and roughly chopped
- lemon wedge
- sea salt & black pepper
Place the gribiche on the plate or serving dish and smear with the back of a spoon. Top with salad leaves, place asparagus next to it. Top with the smoked salmon trout, sprinkle with toasted hazelnuts and season to taste. Serve immediately.