Smoked trout and endive with dill relish


Salad Dressing Recipes: Top 50 Most Delicious Homemade Salad DressingsAlso known as chicory, endive has a mild bitter taste and a crisp, crunchy texture. Drizzling lemon juice over the leaves not only adds extra flavor, but also prevents discoloration while you prepare the rest of the dish.

  • Yield: 4 Servings
  • Preparation Time: 15 Minutes


  • 4 tsp horseradish cream
  • ½ red onion, finely diced
  • 2 heads curly endive, leaves separated and rinsed
  • 3 large cold-smoked trout fillets, about 8oz (225g) each, flaked
  • drizzle of olive oil
  • 1 Lemon juice
  • salt and freshly ground black pepper
For the dressing
  • 3 apples
  • 2 cooked bees (not in vinegar), chopped
  • handful of fresh dill, finely chopped
How to Make It
  1. In a small bowl, mix together the horseradish and half of the onion. Set aside.
  2. Arrange the endive and flaked trout on a serving plate, and drizzle with the oil and lemon juice. Season with salt and some black pepper.
  3. To make the relish, peel, core, and chop the apples into bite-sized pieces. Place in a separate bowl with the beets and dill, and mix together.
  4. To serve, spoon the relish over the leaves and fish. Sprinkle over the remaining red onion, and serve with the horseradish-onion mixture on the side.

Leave A Reply

%d bloggers like this: