Make Apple & Smoked Trout Salad

An extract from The Small Kitchen Cook by Ashleigh Butler

A simple salad is always on constant rotation in our fridge, ready as a side to any meal, any time. I’ll often double this one and have it on the go for most of the week. I’ve found that pre-making salads is a great way to minimise mess in a tiny space.

I usually keep the dressing separate in a jar and just add it as I go, which makes it last up to four or five days in an airtight container in the fridge (add the fish as you go). It also adds a burst of nutrients plus additional texture to breakfast, lunch and dinner.

This salad goes great with scrambled or poached eggs.

Serves 2 – 4

PREP: 30 minutes

Ingredients

1/4 of a red or green cabbage, finely sliced

1 small fennel, finely sliced

1 small green apple, finely sliced

5 radishes, finely sliced

1 handful of fresh dill, roughly chopped

1 handful of fresh parsley

1 cup of sprouts

100 to 150g of smoked trout (or salmon)

For the dressing

3 tablespoons of olive oil

1 tablespoon of seeded mustard

1 small clove of garlic, very finely chopped

1 lemon, juice and zest

Flakey sea salt and cracked pepper

Method

Combine all the salad ingredients in a large bowl or plate and toss it around with your fingers so it is well combined and it looks pretty.

Combine the dressing ingredients in a jar or bowl and give it a good mix.

Pour over the dressing just before you serve. If you would like this salad to last a few days, just dress your portion size and then the salad will have a longer life in the fridge. You can also add the fish as you go so the salad stays fresher longer.

This recipe is an extract from The Small Kitchen Cook by Ashleigh Butler, published by Exploring Eden Books (also on Facebook and Instagram). For each book sold, Exploring Eden Books has committed to removing at least 25kg of CO₂ from the atmosphere. Read more here.