Serves 4

For The Dressing

• 2 garlic cloves, crushed
• 4 anchovy fillets, mashed
• juice of ½ a lemon
• ¼ cup good quality mayonnaise
• ¼ cup extra virgin olive oil
• 1 tsp sugar
• sea salt and black pepper

For The Salad

• 400g lightly smoked trout
• olive oil for brushing
• 4 slices sourdough bread
• 4 heads baby gem lettuce
• 30g parmesan shavings

1 Place the garlic, anchovies and lemon juice in a blender. Blitz to combine. Slowly add the mayonnaise and olive oil until thick. Whisk in sugar and season well.
2 Heat a griddle pan or the oven grill. Season the trout and brush with olive oil. Cook for 2 minutes on each side, remove, set aside, then flake. Brush the bread with olive oil, griddle until golden and toasted, set aside and tear into croutons.
3 Separate the salad leaves and toss together with the croutons and dressing.
4 To Serve Serve fish with the dressed salad leaves and scatter over the Parmesan shavings.

Text and image: Fairlady