Salmon Trout with Salad and Pear
Salmon trout with salad and pear is a recipe featuring fresh ingredients from the core fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 firm pear
- 4 tbsp olive oil
- 4 tbsp apple cider vinegar
- Sea salt
- black pepper (freshly ground)
- 1 tsp Honey
- 150 g mixed salad (e.g., lamb's lettuce and radicchio)
- 2 Spring Onions
- 250 g very fresh salmon trout fillet
- 1 untreated lime (zest and juice)
- 1 tbsp grape seed oil
- 0.25 baguette
Instructions
-
1.
Peel the pear, quarter it, remove the core, slice into rounds and cut out star shapes. Heat 1 tbsp oil in a pan and sauté the pear stars for 1–2 minutes. Deglaze with vinegar and season with salt and pepper.
-
2.
For the dressing, blend three pear slices with the remaining vinegar, olive oil, and honey until smooth; season with salt and pepper.
-
3.
Rinse the salad leaves, dry them by spinning, and tear into bite‑sized pieces.
-
4.
Wash the spring onions, trim them, cut the green part of one onion into very fine strips, then place in ice water to keep crisp. Finely chop the remaining parts.
-
5.
Wash the salmon trout fillet, pat it dry, and dice finely. Mix the chopped spring onions with lime zest, lime juice, and grape seed oil, then fold into the salmon. Season with sea salt and pepper.
-
6.
Preheat the oven grill.
-
7.
Slice the baguette diagonally into thin slices and place on a parchment‑lined baking sheet. Roast in the oven for about 1 minute until golden brown. Drizzle the salad with the dressing and arrange on plates. Garnish with pear stars. Top the bread with salmon tartare and serve garnished with spring onions.
