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Kale Caesar with Hot Smoked Trout

By OcadoLife
“This Kale Caesar with Hot Smoked Trout is a healthier spin on the classic combo of punchy, creamy dressing, golden croutons and sharp, buttery parmesan,” says OcadoLife recipe editor Lauren Hoffman. “I’ve used trout…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 2 slices sourdough
  • 1 tsp olive oil, plus extra for brushing
  • 125g kale
  • 1 pinch sea salt
  • 3 heaped tbsp Greek yoghurt
  • ½ lemon, juiced
  • ½ tsp Dijon mustard
  • 3 (approx.) drops Worcestershire sauce
  • 1 good pinch garlic granules
  • ½ tbsp apple cider vinegar
  • 2 hot smoked trout fillets
  • 1 small ripe avocado, sliced
  • 2 tbsp parmesan shavings

Method

4 steps

  1. Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Lightly brush the sourdough with some olive oil and cut into cubes. Bake for 8 mins or until golden, turning halfway.

  2. Step 2

    Meanwhile, put the kale in a bowl, drizzle with 1 tsp oil and sprinkle over the sea salt; massage for 2 mins or until softened.

  3. Step 3

    To make the dressing, in a bowl, mix the yoghurt, lemon juice, mustard, Worcestershire sauce, garlic granules and cider vinegar; season.

  4. Step 4

    Toss the dressing through the kale, then flake in the trout and avocado; toss. Divide among bowls. Serve topped with the croutons and parmesan.