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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 18th August 2009

Sun ripened cantaloupe melon – great with smoked trout

Stay home and go on holiday

Soak up the heady atmosphere of the Mediterranean without leaving your kitchen, says Clare Latimer – and stay healthy!

Smoked trout with melon
Make sure the melon is really ripe and juicy and also use a good quality virgin olive oil. If you can get heather honey it is certainly the best flavour. This makes a lovely light lunch or supper dish and is very good for a diet! For the more hungry cook twice as many potatoes and serve them separately, hot with butter and parsley.

Ingredients
Serves 4
125g baby new potatoes, washed
1 cos lettuce, washed if necessary
3 ripe vine tomatoes
1 ripe cantaloupe melon
125g feta cheese
1 sprig fresh mint: strip leaves and tear up small
2 spring onions, washed, root removed and then chopped finely
Handful flat leaf parsley, torn up
4 smoked trout fillets
2 tbsp virgin olive oil
Juice of half lime
1 desp red wine vinegar
Salt and freshly ground black pepper
1 teasp runny honey.

Method
Cook the potatoes in boiling salted water for about 15 minutes or until just soft. Drain and set aside to cool.
Break up the cos lettuce into mouth-size pieces with your hands and put into a large salad bowl. Cut up the tomatoes and add to the bowl. Cut the melon in half and remove the seeds with a spoon. Cut out small squares, cutting as far as the skin but not through the skin. Scoop out the flesh with a spoon into the bowl so as not to loose any juices. Add the feta cheese, cooled potatoes, mint, spring onions and parsley and then flake the trout fillets over the top.
Mix slightly using your hands just to spread the flavours. Chill in the fridge. To make the dressing, put the olive oil, lime juice, red wine vinegar, salt and pepper and the honey into a cup and mix well with a teaspoon. Check the flavour until it is how you like it. Pour dressing over the salad; serve immediately.

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