Ingredients
Terrina di lattuga romana e trota affumicata. An Italian salad featuring fresh, flesh flaked, boneless smoked trout.
4 baby cos (romaine) lettuces with outer leaves discarded
80 ml (2½ fl oz/¹/³ cup) white wine vinegar
60 ml (2 fl oz/¼ cup) extra virgin olive oil, plus extra
for drizzling
150 g (5½ oz) smoked trout, flesh flaked, skin and bones removed
lemon wedges, to serve
Method
Separate and wash the lettuce leaves and place in
a large bowl. Add the vinegar, oil and flaked trout.
Toss together and season to taste with sea salt and
freshly ground black pepper, keeping in mind that
the trout has a salty taste.
Place in a 21 x 9 x 5 cm (8 x 3.5 x 2 inch) terrine
mould or tin lined with plastic wrap, cover with
extra wrap and place a heavy weight, such as food
tins, on top. Refrigerate overnight.
To serve, drain the juices, then turn out the
terrine onto a chopping board. Using a large sharp
knife, cut into slices, place on serving plates, drizzle
with a little oil and serve with the lemon wedges.
Recipe and image from "Family Italian" by John Lanzafame, published by Murdoch Books RRP $45.00. Search our AGFG blog under book review for a complete article about Lanzafame's second book.
Recipe provided by Lanzafame Trattoria
More Recipes for Seafood
Hot, cold, sweet, sour and salty, this recipe from 'Kitchen Coquette' must be tried to be believed.
This is one of Daran’s signature dishes; something simple using good quality Queensland seafood. He has had it in his repertoire since working at restaurant b. There would be a riot if it ever went of...
Courtesy of Miguel Maestre from his book, 'Spanish Cooking'.
Far from just another shrimp on the barbie, this spicy Asian-inspired creation is sure to go down a treat.