This is our take on a Caesar Salad! Deliciously creamy dressing, fresh crunchy lettuce and quality Tasmanian Woodbridge Smokehouse hot smoked trout. We have used maple cured trout for this recipe, but swap out for traditional or cracked pepper trout or salmon, whatever takes your fancy! Feel free to slice the cos lettuce, or serve like we did atop whole baby cos lettuce leaf “cups”. Choose a good quality Caesar salad or ranch dressing for this recipe.
Serves: 2 | Prep Time: 10 mins | Cook Time: 5 mins
1 head baby cos lettuce
5 red radishes
2 slices sourdough bread
1 tbsp butter or olive oil
1 packet Woodbridge Smokehouse Maple Cured Trout
30g shaved Parmesan cheese
¼ cup Caesar or Ranch dressing
Leaf lettuce, wash and pat dry with a clean kitchen towel. Arrange on a platter.
Halve or quarter radishes and scatter over the salad.
Spread sourdough with butter on both sides or drizzle with olive oil and toast in a sandwich press until golden. Cut into bite-sized pieces and scatter over the salad.
Top each leaf with trout, shredded with a fork. Sprinkle with shaved Parmesan and dress with the dressing, serving any leftover dressing table side.