Trout and fennel salad

Light trout and fennel salad with trout fillet, fennel and a lemon and olive oil dressing. A light dinner with omega-3 fatty acids.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 340 kcal per serving
• Protein: 22 g
• Fat: 19 g
• Carbs: 18 g

Ingredients

• 200g trout fillet
• 1 fennel bulb
• 1 apple
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• 1 pinch of salt

Method

You’ll need: chopping board · knife

1. Use smoked trout fillet and a sweet apple.
2. Halve the fennel bulb and shave it into wafer-thin slices.
3. Wash the apple, remove the core and cut it into thin matchsticks.
4. Stir the olive oil with the lemon juice, honey and a pinch of salt to make a dressing.
5. Toss the fennel and apple with the lemon dressing straight away so the apple doesn't turn brown.
6. Roughly flake the trout fillets with a fork and arrange them on the fennel and apple salad.

Good to know

Delicate smoked fish and raw veg: this salad brings light Mediterranean cooking to your plate and is ready in 15 minutes.

Swaps

Trout fillet → smoked salmon (if trout isn't available).

Cooking tips

Shave the fennel as thinly as you can, ideally with a mandoline, so it stays tender.

Storage

The veg can marinate overnight; only add the fish just before serving.

Allergens

Contains fish. Smoked fish: avoid in pregnancy.

Dairy-free recipes