- 2x 150g Huon Premium Cold Smoked Trout
- 120g baby spinach leaves
- 1 cup breakfast radishes, finely sliced
- 1 cucumber, peeled and sliced
- 1 cup sliced almonds, toasted
- Lemon Dill Dressing:
- 1 tbsp lemon juice, plus extra
- 100ml olive oil
- 2 small garlic cloves, crushed
- 1 cup dill sprigs
- 2 cups flat leaf parsley
- 1 tsp salt
To make the dressing, put all the ingredients into a blender. Blend until the dressing is thick and combined. Check the seasoning, you may need more lemon juice.
On a large serving platter, arrange the spinach leaves, radish, cucumber, drizzle a little of the dressing over the top. Then arrange the trout slices and drizzle with remaining dressing.
Sprinkle the almonds on top and serve.