Smoked trout, chicory and watercress salad

Serves 4-6

Like most hot-smoked fish, smoked trout can be really good, especially if you buy direct from a good smokehouse or supplier. If you fish for trout yourself you should consider investing in one of those handy little smokers that camping, fishing and even some kitchen shops now sell.

Like most hot-smoked fish, smoked trout can be really good, especially if you buy direct from a good smokehouse or supplier. If you fish for trout yourself you should consider investing in one of those handy little smokers that camping, fishing and even some kitchen shops now sell.

2 x 400-500g smoked trout, skinned and boned
2 medium-sized heads of chicory or Belgium endive, trimmed and leaves separated
60-70g watercress
2-3 spring onions, trimmed and chopped

for the dressing

1tsp freshly grated horseradish
1tsp Dijon mustard
1tbsp cider vinegar
Juice of 1 lemon
2tbsp olive oil
2tbsp vegetable or corn oil
Salt and freshly ground black pepper

If you're taking this on a picnic bring the ingredients separately; a salad is always better tossed with the dressing and served at the last minute. Make the dressing by whisking all the ingredients together or by shaking them in a bottle. To serve, flake the trout into large chunks into a bowl with the chicory and watercress, season and toss together.