Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 6 people
Estimated cost per serve is 13.92 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
6
For the dressing
- 1tablespoons red wine vinegar
- 1 1/2teaspoons fresh lemon juice
- 1teaspoons Dijon mustard
- 1/3 cup extra virgin olive oil
- 1 pinch salt
- 1 pinch freshly ground pepper
- 350grams smoked trout
- 12 slices pancetta
- 2 bunches watercress, washed
- 2 Belgian endive, leaves separated
- 140grams feta cheese, diced
- 5 small radishes, finely sliced
- 2 shallots, finely sliced
Method
Step 1 of 2
To make the dressing, whisk the vinegar, lemon juice, and mustard together in a small bowl. Gradually whisk in the oil and season with salt and pepper.
Step 2 of 2
Remove the bones and skin from the trout. Cook the pancetta about 5 minutes, until crisp. Drain on paper towels. Divide the watercress and endive among 4 plates. Scatter trout, feta, pancetta, radishes, and shallots over each. Drizzle with the dressing.
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