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Smoked Trout Sandwich and Purslane Salad



Serves 2 (along with trout sandwiches)

• 1 large bunch of purslane or 2 smaller bunches

• Zest of ½ alime

• Juice of 1 lemon

• 1 shallot (you can use a thumb-sized piece of red onion if you can’t get shallots)

• 2 tsp nonpareille capers (they’re smaller than regular capers)

• 2 tbsp extra virgin olive oil

• Salt to taste



1.Washand dry the purslane, then pick the leaves off the stalks.

2. Finely slice the shallot into rings (they should be quite delicate and almost see-through).

3. Mix the lemon juice, olive oil, and capers in a bowl. Pour over the purslane and shallot and lightly salt to taste (the capers are quite salty, so you might not want to add too much).

4. Grate the lime zest into the bowl and gently mix the salad with your hands (pursiane bruises easily) and lift onto serving plates


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