Hot Smoked Trout with Grilled Nectarines, Ricotta and Thyme

Hot Smoked Trout with Grilled Nectarines, Ricotta and Thyme


Packed with fresh, seasonal flavours, this eye-catching salad makes a delicious side dish at summer BBQs.

Serves 2-3 as a side


  • 120g RR. Spink & Sons Hot Smoked Trout
  • 2 or 3 large medium-ripe nectarines, sliced
  • 100g Ricotta
  • 1 bag of mixed salad leaves
  • 3 tbsp runny honey
  • a few sprigs fresh thyme
  • olive oil
  • 1red wine vinegar
  • 1 shallot, peeled and finely diced
  • salt & black pepper to season


Place the sliced nectarines in a mixing bowl. Add 2 tbsp olive oil, the honey, a few thyme leaves and a twist of black pepper. Combine the fruit carefully to coat.

Arrange the fruit on a non-stick baking tray and grill for 10 minutes on high, turning frequently to avoid burning, but achieving a nice caramelisation on the fruit. Allow to cool.

For the dressing, combine the shallot, red wine vinegar, 1 tbsp honey and 4 tbsp of olive oil in a small cup or jar. Add salt & pepper to taste.

To assemble the salad, arrange a selection of mixed leaves on a plate, top with the fruit and crumbled ricotta. To finish, flake over the hot-smoked trout and drizzle the dressing over the top.



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