Hot-smoked trout caesar salad

Hot-smoked trout caesar salad
  • 0:25 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

For a smokey alternative to the usual caesar salad use portions of hot-smoked salmon instead of chicken.

Featured in
Dinner party recipes, Starters recipes


  • 16 baguette slices, crusts removed
  • 1/3 cup (80ml) olive oil, plus extra to brush
  • 3 rashers bacon, rind removed
  • 3 eggs
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 2 anchovy fillets in oil, drained (optional)
  • 2 baby cos lettuces, outer leaves removed
  • 1/2 cup (40g) shaved parmesan
  • 400g hot-smoked trout, skin removed, flaked
  • Chervil sprigs, to serve (optional)


  • Step 1
    Preheat the oven to 180°C and line a baking tray with foil.
  • Step 2
    Brush the baguette slices with oil and place on the baking tray with the bacon.
  • Step 3
    Bake for 5-6 minutes until the bacon is crisp and the bread is golden. Remove the tray from the oven and allow to cool, then break bacon into shards. Set aside.
  • Step 4
    Place 2 whole eggs in a small saucepan over high heat, cover with water and bring to the boil. Reduce heat to medium and simmer for 3 minutes for soft-boiled. Cool eggs, then peel, quarter and set aside.
  • Step 5
    Place the remaining 1 egg in a food processor with the lemon juice, mustard and anchovy, if using, then whiz to combine. With the motor running, gradually add the oil in a slow, steady stream until it forms a smooth dressing. Season dressing to taste.
  • Step 6
    To serve, separate the lettuce leaves, then divide among 4 serving plates, tearing any larger leaves. Top each plate with 4 baguette slices, 2 egg quarters some bacon and parmesan shavings. Add the flaked trout, then drizzle with dressing and garnish with chervil, if using.

  • Author: Valli Little
  • Image credit: Ian Wallace
  • Publication: delicious.



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