Confidence and Smoked Trout Salad

"The most important thing about wearing a hat is to have confidence."

After seeing the spectacle of the Royal Wedding, I have to say that there are a lot of British women with confidence.  They certainly explored the whimsy of what a hat can be.  I loved it all.  As one of my millinery colleagues stated, "I am in hat heaven."

And what a beautiful bride.  So simple, the lovely lace, the hair down, and the understated tiara.  So poised, such a ready happy smile.  And what a lot of people celebrating this event.  So many of them wearing hats.

All this attention to hats has inspired me and I think a lot of other women who may re-think the idea of marking an occasion by wearing a hat.  I have worn a hat to every wedding I have ever been to, including my own. And after seeing the artistry in some of the creations being worn at the Royal Wedding, I am excited about my next projects. 

I am also excited about the smoked trout salad I made for lunch last week.  This was after a visit to the fish store, and not being able to resist their smoked trout.

Smoked Trout Salad

serves 2 people

1/2 lb. smoked trout
2 big handfuls mixed baby greens
1/2 small fennel bulb, sliced very thin
2 tbs. parsley leaves
1 pink grapefruit
2 tbs. olive oil
sea salt

Remove the trout skin and break up the fish into bite size pieces.  Arrange the baby lettuces in a layer on a pretty platter.  Distribute the trout, fennel slices and parsley on top.  Supreme the grapefruit over the salad, squeeze over all the remaining juice.  Drizzle with the olive oil, add a sprinkle of sea salt.

Simple, understated, elegant and refreshing...a little like the beautiful bride.  And a perfect, romantic light lunch for two.  In honor of Will & Kate.


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