Grilled Trout Caesar
If you’re after a quick way to freak out a fussy eater, tell them you’re about to grill a whole head of lettuce.
Why? Cos it’s delicious. Pun aside, it seriously is.
While I love bacon and smoked pork as much as anyone, sometimes I feel like a Caesar performs just as well with smoked trout.
It’s a grilled salad: grill your lettuce, even trout for some smokiness, the bread and a lemon wedge. While I’ve used smoked trout portions here, any standard trout or salmon fillets grilled on the BBQ would be equally delicious.
This dish is rich but vibrant, with a mix of flavours and textures. I love soft boiling the eggs so you can mix the yolk through everything; top with an anchovy, shaved parmigiano, fresh dill, smoked trout, grilled croutons and some dressing.
Makes the perfect ‘late winter’ salad. The toasted bread and saltiness has me yearning for some good bubbles; preferably something yeasty / toasty and delicious. With the smoked trout, you could even go for a bright cherry style of pinot or grenache, as long as it’s light with some zingy acidity.
The exact kind of salad I want at the end of winter / beginning of spring.
Recipe:
(makes two)
1 large head cos lettuce, halved
2 eggs, soft boiled
1 smoked trout fillet
2 pieces of sourdough
2 sprigs of dill
Half a lemon
Shaving of pecorino cheese
1 anchovy fillet
Dressing:
½ cup of homemade or store bought mayonnaise
1 clove of garlic, minced
Juice of ¼ lemon
2 anchovy fillets, finely chopped
2 tablespoons of pecorino cheese
A few good cracks of black pepper
Method:
Toss the lettuce in a bowl with salt, pepper & extra virgin olive oil. Get your BBQ grill hot.
Boil two eggs for 5 minutes, or until softly boiled. Peel and halve.
Make dressing and sit to the side.
Grill lettuce, a minute or so on each side, and grill bread and lemon at the same time.
Add lettuce to a plate. Break smoked trout fillets on top, with bread. Add egg, lemon, dressing and a shaving of pecorino and serve!
