Smoked Trout, Chicory and Pear Salad Recipe

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  • Ripe Red William Pears – 2, cored and sliced
  • Lemon Juice – 1 tblsp
  • Chicory – 3 heads, trimmed and leaves separated
  • Watercress – 55 gms, tough stalks removed
  • Smoked Trout Fillets – 225 gms
  • Seedless Green Grapes – 85 gms, halved

For the Dressing:

  • Crème Fraiche – 4 tblsp
  • Milk – 1 tblsp
  • Creamed Horseradish – 1 tsp
  • Lemon Juice – 2 tsp
  • Salt and Pepper


  1. Toss the sliced pears in the lemon juice to prevent discoloration.
  2. Place in a serving dish with the chicory leaves and watercress.
  3. Flake the smoked trout, removing any skin and fine bones.
  4. Scatter over the salad with the grapes.
  5. To make the dressing, place the crème fraiche, milk, horseradish and lemon juice in a small bowl and whisk until smooth.
  6. Season to taste with salt and pepper.
  7. Drizzle the dressing over the salad just before serving.
  8. Season with a little more pepper.

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