Recipes.

Hot Smoked Trout, Watercress, Pomegrante + Avocado Salad

By Signe Johansen


Hot Smoked Trout
  • 6 servings
  • Prep - 20 mins
  • Total - 20 mins
Hot Smoked Trout

This salad combines classic Nordic flavours of hot-smoked trout and crisp rye breadcrumbs to create a nutritious yet simple dish that can be ready at the table in 20 minutes. The recipe comes from Signe Johansen's How To Hygge lifestyle book, which promotes the Danish lifestyle of finding pleasures in the everyday rituals of life, such as cooking a beautiful meal!  

Servings: 6
Preparation: 20 mins

Ingredients

  • 6 smoked rainbow trout fillets.
  • 200 g watercress.
  • seeds of 1 pomegrante.
  • 3 ripe avocados, chopped.
  • 2 unwaxed lemons, zest and juice.
  • handful of pumpkin seeds.
  • assorted pickles.
  • 1 small rye bread loaf (about 400g), thinly sliced and toasted in a low oven until completely dry to form chunky breadcrumbs.

Directions

1. Clean the hot smoked trout of skin and any bones before flaking into bite-sized pieces. Divide the watercress between six plates and add the hot smoked trout pieces.

2. Sprinkle over the pomegrante seeds, avocado, lemon zest and juice and pumpkin seeds, and add the assorted pickles before toping with the rye breadcrumbs.


Note

How to Hygge by Signe Johansen is published by Bluebird, RRP $32.99. 

This salad combines classic Nordic flavours of hot-smoked trout and crisp rye breadcrumbs to create a nutritious yet simple dish that can be ready at the table in 20 minutes. The recipe comes from Signe Johansen's How To Hygge lifestyle book, which promotes the Danish lifestyle of finding pleasures in the everyday rituals of life, such as cooking a beautiful meal!

Ingredients

  • 6 smoked rainbow trout fillets.
  • 200 g watercress.
  • seeds of 1 pomegrante.
  • 3 ripe avocados, chopped.
  • 2 unwaxed lemons, zest and juice.
  • handful of pumpkin seeds.
  • assorted pickles.
  • 1 small rye bread loaf (about 400g), thinly sliced and toasted in a low oven until completely dry to form chunky breadcrumbs.

Directions

1. Clean the hot smoked trout of skin and any bones before flaking into bite-sized pieces. Divide the watercress between six plates and add the hot smoked trout pieces.

2. Sprinkle over the pomegrante seeds, avocado, lemon zest and juice and pumpkin seeds, and add the assorted pickles before toping with the rye breadcrumbs.

Note

How to Hygge by Signe Johansen is published by Bluebird, RRP $32.99. 

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