Radicchio Soul Rolls with Smoked Char

Halve the radicchio and cut the stalk from the middle of the lettuce halves. Then separate into individual leaves, wash and blanch briefly in salted water. Rinse and drain well.

Blanch chive stalks as well and rinse in cold water.

Peel the pear, remove the casing and chop the fruit into small cubes. Sprinkle with a little lemon juice and mix.

Peel the onion and chop finely.

Pluck the brook trout into coarse pieces with a fork.

Mix mayonnaise with onion, pear and brook trout and season with salt and pepper.

Spread the mixture on the tops of each radicchio leaf. Fold the bottom end over, fold in the side edges and roll up the lettuce leaf.

Wrap Soul Rolls with a stalk of chives and tie closed.

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