Fennel, Trout and Mint Salad
Ingredients
- 1 fennel bulb
- 1 cup chopped mint and parsley
- 1 large smoked trout fillet
- 3 shallots, sliced
- Dressing
- 3 tbls extra virgin olive oil
- 1 tbls white balsamic vinegar
- 1 tsp raw honey
- 1 tsp Dijon mustard
- 2 lemons, juiced
- 1/2 tsp sea salt
- Cracked pepper
Method
- Combine all the ingredients to make the dressing.
- Shave fennel with a peeler or a knife.
- Place it on the bottom of a platter and drizzle with a little dressing.
- Then sprinkle with the herbs.
- Layer the trout on top and dress again with dressing and herbs.
- Optional – Dot goats feta &/or cherry tomatoes around the plate.