Mangez Québec

Smoked trout: crunchy salad with lemon fennel



  • 350 g of smoked trout
  • 1/2 fennel from Quebec
  • 1/4 of red onions from Quebec
  • 15 ml ( 1 tbsp.) of italian parsley, chopped
  • 30 ml (2 tbsp.) of olive oil
  • 10 ml (2 tsp.) of lemon juice
  • Zest of 1/2 orange
  • Salt and pepper to taste
  • dill or chives to garnish 


  1. Finely cut fennel, in the direction of the lenght. Chop the red onion.
  2. In a bowl, mix olive oil, lemon juice, chopped parsley and orange zest.
  3. Add the onion and fennel. Salt and pepper to taste.
  4. When ready to serve, alternate slices of trout and fennel salad, for a presentation while height. Garnish with fresh herbs.
Chef Yan Garzon - MENU Plaisirs maraîchers 2012

produits utilisés

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