Trout Spelt Salad With Watercress Recipes

SMOKED TROUT, WATERCRESS & BEETROOT SALAD

Steps:

• Take an empty jam jar with a lid, put in a pinch of salt, a good grind of pepper, plus the mustard, olive oil and vinegar. Shake and place the jar in the fridge - use as you want, it will last a few weeks.
• Cut the beetroot into quarters and place in a bowl. Add in the creamed horseradish and 2 tbsp dressing, stir well. Remove the skin from the trout and break the fish into pieces about the size of a 50p. Mix together the watercress and the beetroot, then top with the smoked trout.

TROUT & SPELT SALAD WITH WATERCRESS

Steps:

• Steam the broccoli for 3 mins until al dente. Mix together the orange juice, parsley and spelt, then top with the broccoli, trout and watercress.

SPELT WHEAT, PEAR, AND WATERCRESS SALAD

Steps:

• Bring a generously salted medium saucepan of water to a boil. Add the spelt and return to a boil, adjust the heat to maintain a simmer, cover, and cook until the berries are tender but not mushy 15 to 20 minutes. Drain and set aside.
• Put the lemon juice in medium bowl. Thinly slice both the pears, and fennel lengthwise, with a mandoline into the bowl. Toss with the lemon juice. Add the spelt berries, watercress, and olive oil and toss to dress evenly. Season with salt and pepper.
• Divide salad among 4 plates and, using a vegetable peeler, shave the Gruyere or Gouda cheese over each plate. Serve.

WILTED WATERCRESS SALAD WITH TROUT-POTATO FRITTERS

Steps:

• To make the fritters, boil the potato whole until almost tender, about 25 minutes; peel and grate. Flake the trout and combine with the potato in a medium bowl. Mix in the egg, parsley, salt and pepper. Using a well-rounded tablespoon as measure, form the mixture into 12 balls. Flatten them slightly and coat with the bread crumbs.
• Heat the olive oil in a large nonstick skillet over medium heat. Add the fritters and cook until well browned on both sides, about 5 minutes. Keep warm.
• To make the salad, heat a medium saucepan over medium heat. Add the watercress and stir just until wilted, about 2 to 3 minutes. Remove from heat and toss with the lemon juice, salt and pepper. Divide among 4 plates and place 3 of the fritters on each plate. Serve immediately.

CRISPY TROUT WITH WILTED WATERCRESS

Steps:

• Combine first 4 ingredients in shallow dish. Moisten trout with cold water and dip in cornmeal mixture, turning to coat.
• Melt butter with 1 tablespoon oil in large skillet over medium-high heat. Add trout, skin side down, and pan-fry until coating is brown, about 3 minutes. Turn trout over; pan-fry until opaque in center, about 2 minutes. Transfer trout to platter.
• Add 1 tablespoon oil and lemon juice to skillet, stirring to scrape up browned bits. Add watercress and cook until barely wilted, tossing with pan drippings, about 30 seconds. Season with salt and pepper. Top trout with watercress, garnish with lemon wedges, and serve.

SEA TROUT & BUCKWHEAT SALAD WITH WATERCRESS & ASPARAGUS

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a roasting tin with foil and put the trout fillets in it, skin-side down. Rub with a little olive oil, sprinkle over the chilli flakes, season and top with the parsley. Add half the lemon, then cover the tin with foil and roast for 12-15 mins until the fish is opaque and flaking. Remove from the oven and leave to rest.
• Put the buckwheat in a pan, cover with 300ml water, add a pinch of salt and a bay leaf and bring to the boil. Skim off any scum, reduce the heat and simmer for 8 mins. Turn off the heat, cover with a lid or plate, and leave to puff up for another 10 mins.
• Put the red onion in a large bowl with a pinch of salt and squeeze over the remaining lemon. Bring a pan of salted water to the boil and blanch the asparagus for 2-3 mins until a knife goes in easily. Drain and set aside.
• Once the buckwheat has absorbed the water, tip into a sieve and rinse. While it's still warm, tip into the bowl with the onion, and add the herbs and watercress. Flake in the trout, then squeeze over the juice from the roasted lemon half and add 2 tbsp of the olive oil and season. Whisk the remaining olive oil with the crème fraîche, honey and more seasoning. Divide between plates, drizzle with the dressing and top with the asparagus and toasted pumpkin seeds.