House-smoked trout fillet on colourful summer salads & fresh baguette

Serves 4

2 trout
Salt, pepper, herbs to taste
2 tbsp smoked flour

Pesto
120 ml olive oil
1 tbsp pignoli
1 tbsp parmesan, grated
40 g basil leaves
20 g parsley leaves
½ clove garlic, finely chopped
Tabasco, salt, pepper

SMOKED TROUT
Gut the trout, wash it, remove the gills.
Season the fish well and leave to marinate for a while.
Hang or place in a smoker (either a smoking barrel, oven or table smoker). Cook the fish and smoke it shortly before the end of the cooking time by adding the smoked flour.

PESTO
Wash the herbs and pat dry with kitchen paper. Puree finely in a blender with the olive oil, pignoli and garlic.
Season the pesto with salt, pepper, Tabasco and Parmesan.

Tip
The pesto can also be made from other herbs e.g. chervil, rocket etc.

Finishing
Fillet the smoked trout. Place one fillet on each of the colourful, garden-fresh summer salads, spread with the pesto and serve with fresh baguette.