Smoked Trout Salad with Grilled Halloumi and Asparagus

This Trout Salad is a Spring meets the Summer. Easter is gone yet the season of Asparagus is still upon us, not only that, we still have the taste of the festivities brought by Easter and the array of food that breaking the lent meant for the Christians out there. The luxury of Smoked Salmon or Smoked Trout being one of them. This simple Salad uses Smoked Trout and Grilled Asparagus but on its path to Summer it has also the saltiness of Grilled Halloumi Cheese, and the sweet acidity of Tomatoes. It is simply delightful on the tastebuds.

Putting it all Together

Timing

Preptime: 10 to 15 minutes
Cooktime: 10 to 15 minutes
Servings: 2 portions

Ingredients

Smoked Trout, 300g.

Pitted Green Olives, 12.

Lemon, 1.

Halloumi Cheese, 6 slim ones(1 to 2 cm thick).

Cherry Plum Tomatoes, 12.

Baby Rocket Leaves, 150g.

Asparagus, 8.

Mixed Peppercorns, cracked.

Virgin Olive Oil, a drizzle.

Smoked Sea Salt.

Optional: Caper Berries.

Steps

As this Dish has only two hot Elements, I will advise to prepare all the cold ingredients first and the hot ones last. It does sound a little Tupsy Turvy but it does still make sense.

Once the plates are ready, it is easy to place the Asparagus and the Halloumi and just serve straight away.

So first, this Smoked Trout Salad is more like a small platter on a plate. It is better to prepare it on individual plates. It can work as a Starter of a Dinner perfectly well but also conveniently, it is easy to do.

As the Star of the Show is the Smoked Trout, place it in the centre of the plate. 150g per person is sufficient because of all the other Ingredients which will join it.

If we work anti clock wise on the left of the Smoked Trout place your Green Olives. Stuffed Green Olives are a good choice as well: The Almond stuffed ones works beautifully, the Anchovies stuffed ones only work if it is done by your own self with proper Anchovies that do not look like mulch, but, there, not everyone likes Anchovies. But I will not advise Olives stuffed with Garlic nor the ones stuffed with Pimento, for they can kill the delicate flavour of the Trout.

Then lay a bed of Baby Rocket Leaves around the smoked Trout, gently and almost sparcely. Rocket add always a slight Pepperiness to a Salad.

Slice all the Baby Plum Tomatoes in half. Place them nicely onto the plates upon the Rocket Leaves. All in all, you will have twelve halves on one plate and twelve on the other plate.

If using scatter the Caper Berries around the plates, but not upon the Smoked Trout.

Cut the Lemon in quarters. Place two quarters in one plate and the same for the other.

Heat the Griddle Pan or a couple of them on the stove. Add just a little Olive Oil. After a minute or two grill the Asparagus in one Pan and the Halloumi Cheese in another. If you have only one griddle Pan then the Halloumi comes first then the Asparagus. (ensure that you did remove the fibrous bottom bit of the Asparagus).

For the Halloumi depending on its thickness it can take about 2 to 3 minutes on one side with high heat and the same for the other side. Place 3 slices of grilled Halloumi on each plate.

When your Asparagus are grilled, separate them for it be a 4, 4 on the two plates. Place them at the midday position.

Season the Smoked Trout Salad, add a drizzle of Virgin Olive Oil and if you want to a drizzle of Balsamic Vinegar.

Just serve and eat a lovely Smoked Trout Salad.