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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

  1. Combine all the ingredients to make the dressing.
  2. Shave fennel with a peeler or a knife.
  3. Place it on the bottom of a platter and drizzle with a little dressing.
  4. Then sprinkle with the herbs.
  5. Layer the trout on top and dress again with dressing and herbs.
  6. Optional – Dot goats feta &/or cherry tomatoes around the plate.