Hot smoked trout, watercress, pomegranate and avocado salad

Ingredients

• 6 kiln-smoked rainbow trout fillets
• 200g watercress
• Seeds of 1 pomegranate
• 3 ripe avocados, chopped
• Zest and juice of 2 unwaxed lemons
• Handful of pumpkin seeds
• Assorted pickles
• 1 small rye bread loaf (about 400g), thinly sliced and toasted in a low oven until completely dry to form chunky breadcrumbs

Method

Hot smoked trout earned the moniker ‘Best Healthy Fast Food in the World’ from my Anglo-American mother. She’d buy a whole hot smoked trout (a big one, not the puny little ones you often find) and serve it to guests with some sour cream alongside, pickled cucumber and crispbread. Healthy, delicious and ideal for a large gathering. As one of my culinary heroes, the Barefoot Contessa, might say, ‘How easy is that?’

1. Clean the hot smoked trout of skin and any bones before flaking into bite-sized pieces.

2. Divide the watercress between six plates and add the hot smoked trout pieces.

3. Sprinkle over the pomegranate seeds, avocado, lemon zest and juice and pumpkin seeds, and add the assorted pickles before topping with the rye breadcrumbs.

Extracted from Signe Johansen’s How to Hygge: The Secrets of Nordic Living (Bluebird, £14.99), published on October 20.

For Signe’s great article on ways to bring hygge into your life, see the October issue of Saga Magazine.

Extracted from Signe Johansen's How to Hygge: The Secrets of Nordic Living (Bluebird, £14.99), published on October 20 2016.

Visit our Scandinavian recipe section for more hygge recipes