Recipes

Goatsbridge trout, cucumber, butterhead and clementine dressing

Goatsbridge trout, cucumber, butterhead and clementine dressing. Photograph: Harry Weir

Paul Flynn's face
Paul Flynn
Sat Dec 4 2021 - 05:55
Serves: 6
Course: Starter
Cooking Time: 0 hr 15 mins
Ingredients
  • 2 clementines, juice of
  • 100ml sunflower oil
  • 100ml rapeseed oil
  • 1 tsp wholegrain mustard
  • Pinch of caster sugar
  • 2 tbsp chopped dill
  • 1 tbsp baby capers
  • Salt and black pepper
  • 2 tsp trout roe (optional, but lovely)
  • 2 heads of butterhead lettuce, trimmed, washed and patted dry
  • 1 cucumber, peeled
  • 200g smoked trout (or smoked salmon)

1 Put the clementine juice, oils, mustard, sugar, dill, capers, salt and pepper in a bowl and whisk together.

2 Stir in the trout roe and refrigerate (this can be done the day before).

3 When ready to serve, distribute the lettuce on a festive platter, then take ribbons off the cucumber with a vegetable peeler until you reach the core of the cucumber. This you can discard.

4 Cut the trout into strips then scatter over the lettuce and cucumber.

5 Stir the dressing to amalgamate, then spoon over the salad.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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