Salad of Hot-Smoked Rainbow Trout, Treviso & Green Beans

In landlocked parts of northern Italy such as Lombardy, where Stefano Manfredi was born, freshwater fish from the many rivers and lakes are popular. In Australia, most of our seafood is saltwater (due to our abundant coastline) but freshwater rainbow trout is widely available, especially in hot-smoked form. In this hearty salad, the trout combines deliciously with treviso, a type of radicchio originally from northern Italy. The only cooking required is boiling the beans.