DAY 30
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This delightful salad can be served either as a main or entree.
Smoked trout salad
- 1 soft lettuce
- 3 spring onions
- 1 Lebanese cucumber
- 50 g croutons
- 2 1/2 tbsp Japanese mayonnaise (Kewpie)
- 2 tbsp fresh chopped dill + some fronds for garnish
- 2 tsp lemon myrtle infused olive oil
- 2 tsp caramelised white vinegar
- 1 tsp lemon juice
- black pepper
- 1/2 red capsicum
- 1 tbsp sesame oil
- 1 whole smoked trout
Method
►Strip the lettuce leaves and tear into manageable pieces. Cut the white part of the spring onions into 3cm lengths and julienne. (Don’t throw away the rest just yet.)
►Quarter the cucumber lengthwise and slice thinly. Put the lettuce, spring onion and cucumber in a lettuce spinner and cover with refrigerated cold water and add some ice cubes. If you don’t have a lettuce spinner then just put them in a large bowl with the cold water and ice.
►Slice the better parts of the green part of the spring onions into 3mm slices. Rinse these under tap water and then put them in a small bowl and refrigerate, to be used as a garnish.
►You can buy ready made croutons, or you can make your own by cutting 2 or 3 of slices of bread (I like to use grain bread) into 1 cm cubes and baking them on a tray in a 200C oven until crisp (about 10 mins).
►Combine the mayonnaise, chopped dill, oil, vinegar and lemon juice in a bowl. Season with pepper. Refrigerate.
►Slice the capsicum into batons and fry in the sesame oil for about 2 minutes over high heat, stirring often, until softened and starting to blacken. Drain on paper towel on a plate/bowl. Leave at room temperature.
►Skin the trout and strip the flesh from the skeleton ensuring you have removed all the bones. Try to keep the pieces as large as possible at this stage. Place the pieces on a plate.
►Drain the water from the lettuce mixture and spin it to remove all the water. If your lettuce is in a bowl, drain off the water in a colander and then dry the lettuce mixture in a tea towel.
►Return to the bowl. Add the capsicum and croutons. Toss together and then portion into individual serving bowls. Distribute the smoked trout onto the salad equally, now breaking up the larger pieces, then drizzle each bowl with the mayonnaise mixture.
►Garnish with the green part of the spring onions and some dill fronds.
Recipe: Tony Young
