Serves: 2
Preparation time: 10 minutes
Ingredients
- half a smoked trout
- 3 tbsp evo olive oil
- 1 tsp dijon mustard
- 1 tbsp baby capers
- 1 tsp of the caper vinegar
- 200g beans
- 200g cooked diced potatoes (any will do to add body to the salad) or another vegetable- zucchini or baby corn are great.
- 2 free range organic soft poached eggs.
- Pinch of sugar
Tell Mikala to wait patiently as perfection can’t be rushed.
(Always hype up your skills, it helps get the washing up done for you!)
Mix the Dijon, caper vinegar and O Oil and a pinch of sugar until it forms a dressing. Taste and season to your preference, remember to make it slightly more acidic as you will need something to cut through the oily, smokiness of the trout.
Warm your potato or other vegetable you are going to use.
Blanch the beans in hot salty water for 3 minutes and turn out into a bowl (they will continue to cook when out to al dente so don’t worry).
Break up the trout and mix all ingredients together in the bowl. The warmth of the cooked veg will warm the whole salad.
Call Mikala if she hasn’t been standing over you ‘picking’ as you cooked...