Salad of Chestnuts, Fennel, Smoked Trout – Ticino

The recipe begins with a surprising punch line: Meret Bissegger heats orange juice in a large pan, adds the fennel, puts the lid on for thirty seconds, and then lets it cool. After this procedure, which requires a nimble hand, the fennel is no longer completely raw, just warmed through and wonderfully aromatic.

Now she puts the juice and zest of the lemon, equal amounts of hazelnut and salt, garlic, olive oil, parsley or dill and the pepper in a suitable bowl, beats the whole thing well with a whisk and mixes the sauce with the fennel, chestnuts and smoked trout.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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