Strips of smoked trout and crisp, white slivers of pear are set against the brilliant leaves of radicchio and rocket in this very decorative salad, which is served dressed with a creamy horseradish sauce.
4 fillets of smoked trout
2 dessert pears
1 small head radicchio
2/3 cup rocket leaves
Salt and black pepper
walnut or brown bread
for the dressing:
2 tablespoons extra virgin olive oil
for the sauce:
3 tablespoons creme fraiche
2 teaspoons creamed horseradish sauce
1. Skin the trout fillets and slice them across into strips. Rinse, dry, halve and core the pears. Cut them into narrow slices.
2. Rinse and dry the radicchio and rocket. Tear the radicchio into a bowl, add the rocket and season.
3. To make the dressing, squeeze 2 teaspoons of juice from the lemon into a bowl, add the oil and whisk together. Pour over the salad leaves, add the trout and the pears and toss gently Divide among four plates.
4. To make the sauce, mix the creme fraiche with the creamed horseradish and stir to give a pouring consistency Spoon over the trout and salad and serve with thinly sliced bread.
Cornice, Forelle and Williams pears are the sweetest and juiciest and will keep their colour if they are served as soon as they are sliced. If you need to keep them for any length of time before serving, brush them with lemon juice.