Smoked Trout and Fennel Brunch Salad
Ingredients
Creamy Dill Dressing
- ½ cup Greek yoghurt
- 1 Tbsp olive oil
- 2 Tbsp lemon juice
- 2 garlic cloves, crushed
- ½ bunch fresh dill, chopped
- Salt and pepper
Salad
- 1 head butter lettuce, leaves torn
- 2 large handfuls baby spinach
- 1 Lebanese cucumber, sliced
- ½ fennel bulb, thinly sliced
- 180g smoked trout
- ½ red onion, thinly sliced
- 2 Tbsp capers, roughly chopped
- 1 avocado, sliced
To serve
- Micro sprouts
- Dill
- Lemon
Method
Dressing
1. Place dressing ingredients (except dill) in a bowl or jar and whisk until smooth.
2. Mix in the dill and set aside in the fridge.
Salad
1. Place the lettuce, baby spinach, fennel, cucumber, smoked trout, red onion and capers a big bowl.
2. Toss, then add enough dressing to coat. Reserve the rest.
3. Arrange on serving plates, add more dressing if required
4. Add avocado
5. Severe with micro sprouts and lemon