Hot-smoked trout caesar salad

Step 1

Preheat the oven to 180°C and line a baking tray with foil.

Step 2

Brush the baguette slices with oil and place on the baking tray with the bacon.

Step 3

Bake for 5-6 minutes until the bacon is crisp and the bread is golden. Remove the tray from the oven and allow to cool, then break bacon into shards. Set aside.

Step 4

Place 2 whole eggs in a small saucepan over high heat, cover with water and bring to the boil. Reduce heat to medium and simmer for 3 minutes for soft-boiled. Cool eggs, then peel, quarter and set aside.

Step 5

Place the remaining 1 egg in a food processor with the lemon juice, mustard and anchovy, if using, then whiz to combine. With the motor running, gradually add the oil in a slow, steady stream until it forms a smooth dressing. Season dressing to taste.

Step 6

To serve, separate the lettuce leaves, then divide among 4 serving plates, tearing any larger leaves. Top each plate with 4 baguette slices, 2 egg quarters some bacon and parmesan shavings. Add the flaked trout, then drizzle with dressing and garnish with chervil, if using.