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Smoked trout and peach salad

The Australian Women's Weekly Salad
 
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Smoked trout and peach salad
Photographer: Luke Burgess

Cuisine type: Modern Australian
Cooking time: Less than 15 minutes
Course: Side dish
Favourite flavours: Salad, Seafood

Smoked trout and peach salad
INGREDIENTS

600g piece hot-smoked ocean trout
200g watercress, trimmed
2 medium peaches (460g), cut into thin wedges
lemon buttermilk dressing
¼ cup (60ml) buttermilk
1 tablespoon lemon juice
1 teaspoon finely grated lemon rind
1 teaspoon white sugar
METHOD

Place ingredients for lemon buttermilk dressing in screw-top jar; shake well.

Discard skin and bones from fish; break fish into large pieces in medium bowl. Add watercress and peach; toss gently to combine.

Serve salad drizzled with dressing.
 
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