Smoked Trout and Purslane Salad

By LeeBoruchow

Ingredients

• 2 cups baby purslane
• 1 tbsp whole marjoram leaves
• 1/2 cup daikon radish, julienned
• 1/2 cup seeded sliced cucumber
• 1/2 cup easter radishes, quartered
• white radishes, quartered
• 1 cup smoked trout, roughly cut
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• pinch grated horseradish

Details

Servings 4

Preparation

Step 1

Place first 5 igredients in a bowl and toss with lemon juice and olive oil. Add trout, season to taste with salt and pepper and toss gently to mix.

Arrange salad on a plate and season with horseradish. Drizzle with olive oil.