Name: Trout Salad with Ham and a Yoghurt Piccalilli
Yield: Serves Four as a Starter
Cuisine: United Kingdom
Ingredients: coarse sea salt; olive oil, for drizzling; 4 thin slices of ham; 1 round lettuce; 4 trout fillets, skin on; 2-3 tablespoons natural yoghurt; 2 heaped tablespoons piccalilli

Preparation info

Serves
Four
as a Starter

Difficulty
Easy

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

Skinned trout fillets can be used in this recipe, but I prefer to wait until the fish have been steamed, when the skins can be pulled away easily.

Ingredients

2 heaped tablespoons piccalilli
2-3 tablespoons natural yoghurt
4

Method

Spoon the piccalilli and 2 tablespoons of the yoghurt into a food processor or blender. Blitz until smooth, adding the remaining tablespoon of yoghurt for a creamier taste.
Put the trout fillets on a plate in a steamer and steam over rapidly simmering water for a few min

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Trout Salad with Ham and a Yoghurt Piccalilli

Ingredients

Method

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