Autumn salad with trout

Name: Autumn salad with trout
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g Lamb's lettuce; 2 TABLESPOONS Sunflower seeds; 2 small apples (about 150 g each); 1 TABLESPOON Lemon juice; 400 g smoked trout fillets; 2 Shallots; 7-10 Tbsp (about 80 g); 4 TABLESPOONS Sherry vinegar; 1 TABLESPOON Honey; 1 TEASPOON Mustard; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 5 TABLESPOONS Olive oil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

200 g Lamb's lettuce
2 TABLESPOONS Sunflower seeds
2 small apples (about 150 g each)
1 TABLESPOON Lemon juice
400 g smoked trout fillets
2 Shallots
7-10 Tbsp (about 80 g)
4 TABLESPOONS Sherry vinegar
1 TABLESPOON Honey
1 TEASPOON Mustard
7-10 Tbsp Salt
7-10 Tbsp white pepper
5 TABLESPOONS Olive oil

Directions

1
Clean, wash and drain the lamb's lettuce well. Roast sunflower seeds in a pan without fat. Remove. Wash apples, quarter them, remove seeds and cut into slices. Drizzle apple slices with some lemon juice.
2
Pluck the trout fillets into smaller pieces. For the vinaigrette, peel and finely dice the shallots. Mix vinegar, honey, diced shallots, mustard and a little salt and pepper well. Finally, beat in olive oil.
3
Mix lamb's lettuce, apple slices, sunflower seeds and trout with the vinaigrette and arrange on a deep plate.