Our fishmonger smokes his own fish and when we were in there last week he had some smoked trout which looked delicious. I also bought the most amazing spanish blood orange that was too pretty to use in the dressing so I added it to the salad and it looked and tasted really nice. This was the first time I had ever eaten kohlarabi the texture is amazing and it has a really delicate flavour. This salad is fresh, earthy and vibrant. The flavours work so well together and the dressing gives it real lift.
Ingredients (serves 2)
For the salad
- 1 smoked trout, mackrel or salmon
- 1 kohlarabi, peeled and cut into batons
- 80g lentils
- small bag of baby spinach leaves
- 1 blood orange, picked and segmented
For the dressing
- 2 tbsp olive oil
- 1 tbsp thyme, leaves only
- juice of a small orange
- 2 tsp dijon mustard
- 2 tsp white wine vinegar
- 2 tsp runny honey
- pinch of salt and pepper to taste
- Cook the lentils by adding them to a pan and cover with 2 thirds of water. Bring to the boil and simmer for 20 minutes. Rinse under cold water and set aside.
- Pick the meat from the fish and set aside in a bowl.
- Add all of the dressing ingredients into a jar or bowl, shake well or whisk to combine.
- To assemble the salad add the spinach leaves, kohlarabi batons, lentils, orange, and smoked fish. Lightly toss to combine.
- Serve the salad between 2 bowls and top with dressing. Enjoy.