Ingredients
- 2 clementines, juice of
- 100ml sunflower oil
- 100ml rapeseed oil
- 1 tsp wholegrain mustard
- Pinch of caster sugar
- 2 tbsp chopped dill
- 1 tbsp baby capers
- Salt and black pepper
- 2 tsp trout roe (optional, but lovely)
- 2 heads of butterhead lettuce, trimmed, washed and patted dry
- 1 cucumber, peeled
- 200g smoked trout (or smoked salmon)
1 Put the clementine juice, oils, mustard, sugar, dill, capers, salt and pepper in a bowl and whisk together.
2 Stir in the trout roe and refrigerate (this can be done the day before).
3 When ready to serve, distribute the lettuce on a festive platter, then take ribbons off the cucumber with a vegetable peeler until you reach the core of the cucumber. This you can discard.
4 Cut the trout into strips then scatter over the lettuce and cucumber.
5 Stir the dressing to amalgamate, then spoon over the salad.
