A refreshing way to serve a traditional dish


  • 300 g smoked trout
  • 1 red pepper
  • 1 tin of chickpeas
  • 1 red onion
  • a few leaves of basil
  • 1 curly endive
  • 1 packet of rocket leaves
  • 125 g feta
  • 125 g natural yoghurt
  • juice of half a lime
  • a little honey
  • fresh mint
  • 1 apple


  • First, grill the red pepper all over until the skin is blackened, then remove the skin when cool (an excellent method is to place in a plastic bag, seal and leave until cool: the skin comes away more easily). Cut the flesh into julienned strips.
  • Prepare the trout by removing the skin and checking for small bones. Cut into large chunks or flake if preferred.
  • Mix the curly endive and rocket leaves together with a pinch of salt and assemble on a plate with crumbled feta, chick peas, slices of red onion and finally the trout.
  • Peel the apple, cut into rounds and grill until nicely charred on both sides.
  • Finally mix together the yoghurt, honey and lime juice to taste and then add the chopped mint and basil.
  • Drizzle this around the salad and top with the strips of red pepper and charred apple abd serve.

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