Summer harvest trout salad

Courtesy of our Trailblazer Chef, Bjorn Guido, executive chef of the Millhouse Kitchen at Lourensford

Download the PDF for this recipe here.


Ingredients for salad
  • 150g Lourensford smoked trout
  • Roasted cherry tomatoes
  • Blanched asparagus
  • Orange segments
  • Shaved raw fennel bulb

Ingredients for dressing
  • Juice of 2 lemons
  • 1 tsp dijoin mustard
  • 1 tsp honey
  • 50ml olive oil


  • Blend all dressing ingredients together and drizzle over the salad.
  • If you are feeling especially creative, you can add a poached egg.
  • Now, sit back and enjoy your delicious sustainable seafood.