I created this recipe to utilise some smoked trout I found in the local community co-op. If you were to buy about 500 grams of smoked trout and remove the skin and bones to carefully flake the flesh you would end up with round 320 grams, which in this salad would be enough for four people. The alternative is just as lovely and the next time I made this I used a 160 gram packet of hot smoked salmon, which is just the right amount for two people. Wood-smoked salmon would also be fine.
Ingredients
- ½ cup (50 g) walnuts (optional)
- 3 small or 2 large ripe peaches
- 10 g unsalted butter
- Large handful young rocket
- Handful sorrel leaves (or an assortment of herbs and leaves)
- 160 g smoked trout, or wood- or hot-smoked salmon, flaked
- 100 g labneh
- 3 tablespoons basil leaves
Dressing
- 2 tablespoons verjuice
- 2 tablespoons walnut oil
- ½ teaspoon Dijon mustard
- Sea salt flakes and freshly ground black pepper
How to Make It
- Preheat the oven to 180°C (fan-forced). Place the walnuts on a baking tray and toast for 8–10 minutes. Pour into a clean tea towel and rub their skins off while still warm.
- Preheat the grill to the highest heat possible.
- Cut the peaches in half, remove the seeds and place, cut-side up, on a baking tray lined with baking paper. Place a dot of butter in the centre of each peach half and cook under the grill for 6–8 minutes or until golden but not overcooked.
- Divide the rocket and sorrel leaves between 2 plates. Place the peaches on the leaves and scatter with the flaked fish, dollops of labneh, basil and toasted walnuts (if using).
- To make the dressing, place all the ingredients in a small jar. Seal and shake until well combined. Drizzle over the salad and serve immediately.
