- 1 lollo bionda (green looseleaf lettuce)
- 1 frisee lettuce
- ½ lemon
- 2 smoked trout fillets (100 grams each)
- 5 ounces yogurt (low-fat)
- 1 tablespoon horseradish (from a jar, prepared)
- 1 pinch cane sugar
- 4 ounces waxy potatoes
- 2 tablespoons canola oil
- 1 sprig rosemary
- 1 bay leaf
Rinse lettuces and spin dry, then tear into bite-sized pieces. Juice lemon and measure 2 tablespoons of juice.
Using your hands, break 1 trout fillet into pieces. In a tall vessel, mix together trout, lemon juice, broth, yogurt and horseradish. Puree with an immersion blender. Season with salt, pepper and sugar and refrigerate.
Scrub potatoes, peel and cut into 1 cm (approximately 1/2-inch) cubes.
Heat the canola oil in a non-stick skillet over medium-high heat. Add diced potatoes and cook, turning frequently, until crispy, about 5 minutes.
Rinse rosemary and shake dry. Add rosemary and bay leaf to potatoes and continue cooking until potatoes are golden brown, another 5-7 minutes.
In a bowl, toss the salad greens with the trout puree. Transfer to a large plate.
Break remaining smoked trout into pieces and scatter over the salad.
Remove rosemary and bay leaf from the skillet. Drain potatoes on paper towels. Season with salt and pepper, scatter over the salad and serve immediately.