Smoked Trout and Pancetta Salad

• 1 tbsp red wine vinegar
• 1 1/2 tsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/3 cup plus 1 tbsp extra virgin olive oil
• Salt and freshly ground pepper
• 12 oz (350g) smoked trout
• 12 thin slices pancetta
• 2 bunches watercress, washed
• 2 Belgian endive, leaves separated
• 5 oz (140g) feta cheese, diced
• 5 small radishes, finely sliced
• 2 shallots, finely sliced

1. To make the dressing, whisk the vinegar, lemon juice, and mustard together in a small bowl.
2. Gradually whisk in the oil and season with salt and pepper.
3. Remove the bones and skin from the trout.
4. Cook the pancetta about 5 minutes, until crisp.
5. Drain on paper towels.
6. Divide the watercress and endive among 4 plates.
7. Scatter trout, feta, pancetta, radishes, and shallots over each.
8. Drizzle with the dressing.
9. Variation:
10. Smoked Mackerel Salad: Omit the trout and radishes.
11. Use flaked fillets of peppered smoked mackerel in place of the smoked trout.

red wine vinegar, lemon juice, mustard, extra virgin olive oil, salt, trout, thin, bunches, endive, feta cheese, radishes, shallots

Taken from www.cookstr.com/recipes/smoked-trout-and-pancetta-salad (may not work)