Smoked trout, arugula and pear: Submitted by: Jim | Date Added: 29 Jan 2012
Listed in: Entree

4 fillets of smoked trout
2 Bartlett pears or Williams
A short walk from Treviso (salad with red leaves)
2 ounces arugula leaves (50 g)
Salt and black pepper
To serve: walnut bread

For the seasoning:

1 / 2 lemon
2 tablespoons. table in extra virgin olive oil

For the sauce:

3 tbsp. heavy cream at the table
2 tablespoons. Tea Pot horseradish

Remove the skin of trout fillets. Cut into strips diagonally. Wash, dry and cut the pears into thin slices.

Wash and dry the arugula and radicchio. Cut the radicchio into strips over a bowl. Add the arugula.

Prepare the dressing: Squeeze the lemon and pour 2 tablespoons. Tea juice in a bowl. Salt and pepper. Add oil and whisk. Pour over salad, add the pieces of trout and pears and toss gently. Divide among 4 plates.

Mix the cream with horseradish. Top the salad with trout and serve with bread.

Makes 4 servings

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