Gone fishing....... Smoked Trout Salad

Last weekend, courtesy of the lovely Kathryn Hewitt and Matt Clark, the family went fishing! Off we headed to a trout farm in Bibury, bought our fish food, rods and nets and joined the rest of the punters to see who could catch their tea! 

In addition to the rod, food and net, we were also given a bucket and a baton, and the deal is you buy what you catch! 

It wasn't long before we were casting our lines and waiting patiently for a bite! And we didn't have to wait long.... There were literally hundreds of the poor beggars in the water so the chances of walking away empty handed was slim! 

We caught 7 big trout in total and while we all enjoyed reeling them in, us ladies were a bit squeamish when it came to cracking them over the head! 

Fil gutted them on site while we all watched and off we went.... Job done! We BBQed them that evening but had so much left over we decided to make a tasty salad for lunch the following day. 

Smoked Trout Salad

6 pp per serving

Ingredients:

100g new spuds, halved

Mixed salad leaves (these beauties are from the garden)

1 carrot, peeled and grated

3 thin slices of red onion

1 large cooked beetroot, diced

65g cooked smoked trout, flaked

For the dressing 

1 tbsp extra light mayo

2 tsp lemon juice

1 tbsp chopped fresh dill

1. Cook the spuds in salted water until tender and leave to cool. 

2. When cool mix the leaves, carrot, onion, beetroot, trout and potato together.

3. Mix together the ingredients for the dressing with 1 tbsp water and season with salt and pepper. 

4. Chill and when ready to eat, spoon over the salad.