1/2 pound spinach leaves washed and trimmed
6 Nodine's smoked Trout Fillets, skin them if you prefer them skinless
1 head broccoli Flowerettes, peeled and cooked.
For the Dressing: 1 Tablespoon cider vinegar
1 Tablespoon Dijon Mustard
2/3 cup medium Cream
1/3 cup toasted chopped hazelnuts
2 Tablespoons chopped parsley.
1. Line a large platter with spinach
2. Arrange the Trout Fillets on the spinach and top with with the broccoli flowerettes
3. Make the dressing: Whisk together the vinegar, mustard, cream, salt and pepper in a small bowl.
4. Spoon the dressing over the broccoli and Trout fillets, sprinkle with the hazelnuts mixed with parsley.
This makes a light and tasty dish for lunch or brunch.