Let’s start preparing the salad with smoked trout by cleaning the artichokes. First we cut off the thorny tips and then the stems with all the outer leaves. Thus we arrive at the most tender part of the artichokes, the heart. So let’s divide them in two and eliminate all the fluff that is inside; let’s put them in water with the addition of lemon juice.

We then move on to cleaning the salad by removing all the leaves and removing the most damaged ones. Wash and dry them perfectly before cutting them into thin strips.

Crush the cumin seeds and brown them for 1-2 minutes in a heated pan, preferably non-stick, without adding any seasoning. Pour them into a small bowl and season them with a pinch of salt, oil and the juice of half a lemon; mix well with a fork to emulsify everything.

Remove half an artichoke from the water at a time and cut it into thin strips, starting to divide it into the various individual dishes.

Then add the salad strips and finally crumble the smoked trout on top. We add the cumin sauce for seasoning to our salad with smoked trout and bring it to the table immediately.

Useful tips:

If you can’t find smoked trout or you prefer to replace it with another fish, this salad will also be great with smoked salmon.

If you don’t like the bitter taste of the Belgian endive, you can remove the central leaves of the head that are in contact with the bitter trunk.