Trout, chicory and walnut salad
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Jan Baldwin
Trout, chicory and walnut salad
Serves: 6
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
492Kcal
Fat
36gr
Saturates
4gr
Carbs
2gr
Sugars
2gr
Protein
18gr
Salt
0.2gr
Tom Kerridge
Chef owner of the Hand & Flowers in Marlow – the only pub to hold two prestigious Michelin stars – Tom's recipes combine seasonal, modern British flavours with rustic French inspiration. He has also appeared on numerous TV programmes including Bake Off: Crème de la Crème, Food and Drink, and his own shows Tom Kerridge's Proper Pub Food and Lose Weight for Good.
See more of Tom Kerridge’s recipes
Tom Kerridge
Chef owner of the Hand & Flowers in Marlow – the only pub to hold two prestigious Michelin stars – Tom's recipes combine seasonal, modern British flavours with rustic French inspiration. He has also appeared on numerous TV programmes including Bake Off: Crème de la Crème, Food and Drink, and his own shows Tom Kerridge's Proper Pub Food and Lose Weight for Good.
See more of Tom Kerridge’s recipes
Ingredients
- ½ onion, diced
- 2 sticks celery, chopped
- 1-2 tbsp vegetable oil
- 10 white peppercorns
- 10 dill sprigs
- 250ml white wine
- 3 trout fillets
- 100g walnut pieces
- 4 heads of chicory, separated into leaves
For the mustard mayonnaise
- 1 large egg yolk
- 1 tsp white wine vinegar
- 1 tbsp grainy mustard
- 150ml vegetable oil
Step by step
Get ahead
Make the mayonnaise the day before; chill. Poach the trout and toast the walnuts a few hours ahead
- To make the mayonnaise, whisk the egg yolk, vinegar and grainy mustard together in a bowl with an electric hand whisk or a balloon whisk. Slowly drizzle in the oil, whisking all the time, until the mixture has emulsified; season. Loosen the mixture with a tablespoon or two of water so it is thin enough to dress the salad.
- To poach the trout, gently soften the onion and celery in a wide shallow pan in a little oil. Add the peppercorns, dill, wine and 250ml water. Bring to the boil and then remove from the heat. Place the trout fillets into the hot liquid, so they are completely covered, put a lid on the pan and leave to one side to go cold.
-
Toast the walnut pieces in a dry frying pan. Mix the chicory with enough mayonnaise to dress the leaves (about half). Take the trout from the poaching liquor with a slotted spoon and remove the skin. Flake the fish into the chicory and season. Divide between serving plates, scatter over the chopped walnuts and serve.TipThe mayonnaise recipe makes more than you will need but it also goes well with the lamb or will keep in the fridge for a few days.
