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
150 g (5½ oz) smoked trout, flesh flaked, skin and bones removed
lemon wedges, to serve
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.