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Smoked Trout and Tabbouleh Salad

A twist on the Lebanese speciality tabbouleh. Make sure your tomatoes are really ripe and chop them carefully so they jewel the salad rather then looking squashed.



  • 1.

    Place the bulgar wheat in a large bowl and cover with hot water, then leave to stand for about 20 minutes to swell up. Tip into a sieve and allow to drain.

  • 2.

    Meanwhile, make the dressing. Place the lemon  in a screw-topped jar with the garlic and allspice. Season to taste and shake until the salt has dissolved. Add the olive oil and shake again until well combined.

  • 3.

    Tip the drained bulgar wheat into a bowl and add the tomatoes, spring onions, parsley, mint and preserved lemon. Pour over the dressing and stir gently until well combined.

  • 4.

    Flake the smoked trout fillets into large chunks, discarding any skin and bone and then fold gently through the bulgar wheat mixture, reserving a few nice chunks for the top of each serving.

  • 5.

    To serve, divide the smoked trout and tabbouleh salad among serving plates and scatter the reserved trout on top. Mix the Greek yoghurt in a small bowl with the dill and enough water to give the consistency of pouring cream. Season to taste and drizzle on top.

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Andrew Graham

Sparkling Whites, Chardonnay and Pinot Noir are the best wines to pair with Smoked Trout and Tabbouleh Salad.


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