Back in May, I was lucky enough to spend a day trout fishing.
Let’s just say trout fishing isn’t my forte (yet) but it was a beautiful day and in an ode to making the most of it, I took myself on a foraging walk around the lakes.
This Waldorf (ish) salad is a combination of ingredients that could be found in the vicinity of the fishing lake. (Plus some potatoes because carbs are a requirement.)
It’s a beautiful play on flavoursome ingredients that is reminiscent of Waldorf salad, except this version is clearly much better.
On a nutritional note, the salad is fantastic for Omega 3s since both trout and walnuts are great sources of this essential fat. Plus there are tonnes of vitamins, minerals and fibre to boot.
The science links Omega 3s to everything from skin health, cognition to cardiovascular health and much more.
Moral: we aren’t really getting enough Omega 3s and this recipe is a tasty way to capitalise on this much-needed nutrient.
Serves 2 as a lunch or 4 as a starter
Ingredients
2 trout fillets, steamed, poached or roasted
1 crispy lettuce such as little gem or cos, washed and separated into leaves
10 new potatoes/ small potatoes, boiled in salted water until soft then halved
1-2 sticks of celery depending on how much you like them, sliced
1 eating apple, cored and sliced
1 large handful of California Walnuts, 60g approximately
A large handful of a sharp fruit such as gooseberry, blackberry or 1 stick of rhubarb - halve the gooseberry or blackberry or if you opted for rhubarb then finely slice it
2 handfuls of watercress
Sea salt and black pepper to season
For the herby dressing
2 heaped tablespoons of creme fraiche
2 heaped tablespoons of natural yoghurt
1 teaspoon of wholegrain or dijon mustard
Juice of 1/4 of a lemon (optional)
Leaves from 2 sprigs of mint, finely chopped
Leaves from 5 sprigs each of tarragon and dill, roughly chopped
A pinch of sea salt
Method
Get your ingredients ready as per the cooking/ chopping requirements above.
To make the herby dressing, combine all of the ingredients aside from the lemon juice in a small bowl.
Season generously with sea salt.
Taste the dressing. If it needs more acidity then add the lemon juice, if you are happy with it then leave it as is.
To assemble the salad, pop all of your ingredients on a platter and flake the fish over it.
Season well with sea salt and black pepper.
Dot teaspoons of the herby dressing all of the salad.
Enjoy!