The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Perfect match: smoked trout salad with marsanne


You'll need

  Smoked river trout 2 small beetroot, scrubbed and thinly sliced on a mandolin 4 radishes, thinly sliced on a mandoline 100 gm (about 4) pickled onions, thinly sliced 1 cup (loosely packed) flat-leaf parsley leaves, coarsely torn 1 cup (about 30gm) mustard cress (see note) 4 (about 200gm each) smoked river trout fillets (see note)   Honey mustard dressing 60 ml (¼ cup) lemon juice 60 ml (¼ cup) olive oil 1 tbsp seeded mustard 1 tbsp honey

Method

  • 01
  • For honey mustard dressing, place ingredients in a bowl, whisk to combine and season to taste with sea salt and freshly ground black pepper.
  • 02
  • Combine beetroot, radish, onion, parsley and mustard cress in a bowl, add 2/3 of the dressing and toss gently to combine. Arrange on plate with trout. Drizzle with remaining dressing, serve immediately.

Note Mustard cress is sold in punnets from select greengrocers. Smoked river trout fillets are available from select fishmongers or specialty food stores.


Why isn't there more marsanne planted in vineyards across Australia? As well-known central Victorian winery Tahbilk has been demonstrating for decades, the grape makes a wine that's not only refreshingly perfumed and lemony when young but develops wonderfully satisfying, honeyed, toasty complexity with bottle age. It's an amazingly versatile food wine, too: this dish is delicious with marsanne at any stage of its maturity. The sweetness of the beetroot, sourness of the onions and lemon in the dressing echo a crisp young marsanne, while the smokiness of the fish, heat of the mustard and richness of the honey would handle the bottle-age characters of an older wine. Luckily, you don't even need a cellar of your own to appreciate bottle-aged marsanne, as the Tahbilk winery always stashes away a healthy swag of the wine each year, eventually trickling it out in cellar door and selected retailers after it's had a chance to pick up some complexity. - Max Allen


At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Featured in

Feb 2007

You might also like...

Nectarine and elderflower granita

recipes

Slow-roasted pork shoulder rolls

Prawn and chive vol-au-vents

recipes

Moroccan braised lamb neck

Burmese duck leg and potato curry

recipes

Wine-braised veal shoulder with Gorgonzola polenta

Venetian calf’s liver and onions

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×