Hot smoked trout with preserved lemon yoghurt and fennel
Hot smoking trout gives it a rich, firm texture and makes it a great addition to this light, zingy salad
SERVES
2
PEOPLE
PREP TIME
15
MINUTES
Ingredients
200g of good quality yoghurt
peel from half a preserved lemon, finely diced
2 tbsp capers
1 tbsp extra virgin olive oil
sea salt
1 fennel bulb
juice of half a lemon
100g hot smoked or barbecued trout
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