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

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

method

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.