• TO DRINK: An unwooded Chardonnay has citrus flavours for an ideal match

    Crunchy apple and fennel salad with pickled trout

    Serves: 6 – 8
    Cooking Time: 20 mins + 1 hr for pickling

    Ingredients

    • PICKLED TROUT
    • 30ml (2 tbsp) fresh ginger, grated
    • 45ml (3 tbsp) pickled ginger, finely chopped
    • 125ml (½ cup) pickled ginger liquid
    • 30ml (2 tbsp) lime juice
    • a handful of mint, chopped
    • 15ml (1 tbsp) sesame oil
    • 3 x 300g whole fillets of lightly smoked trout, skinned
    • DRESSING
    • zest and juice of 3 oranges
    • zest and juice of 2 lemons
    • 10ml (2 tsp) olive or avocado oil
    • 1 garlic clove, crushed
    • salt and freshly ground black pepper, to taste
    • SALAD
    • 4 baby fennel bulbs, thinly sliced
    • 3 green apples, thinly sliced
    • 2 red onions, peeled and thinly sliced
    • a handful of fresh or dried coconut shavings
    • 45ml (3 tbsp) black sesame seeds
    • a handful of watercress, to serve

    Instructions

    1

    For the trout, combine the ginger, pickled ginger, pickled ginger liquid, lime juice, mint and sesame oil in a small bowl.

    2

    Drizzle over the trout fillets and wrap in plastic wrap. Place in the fridge for 1 hour.

    3

    For the dressing, combine the orange and lemon zest and juice, oil and garlic. Season.

    4

    Pour the dressing over the fennel, apple and red onion slices. Sprinkle with coconut shavings and sesame seeds.

    5

    Thinly slice the trout and serve on a bed of fennel salad with a handful of watercress.

     

     

    ×
    Exit mobile version