370 gm(2 cups) toasted buckwheat (see note)4green zucchini, thinly sliced lengthways400 gmsmoked trout, bones removed, coarsely flaked1 cup(loosely packed) each flat-leaf parsley and dill, coarsely torn 2lemons, finely grated rind only50 mlextra-virgin olive oil, plus extra for brushing1lemon, juice onlyTo serve:crème fraîche (optional)
Rinse buckwheat well under cold running water, drain well, then cook in boiling salted water until just tender (8-10 minutes). Drain, refresh under cold running water and transfer to a tray to cool to room temperature.
Meanwhile, heat a char-grill pan to high heat. Brush zucchini with oil, season to taste and grill until golden, turning once (2-3 minutes each side). Combine in a bowl with buckwheat, trout, herbs and rind. Add oil and juice, toss to combine, season to taste and serve with crème frâiche, if using.
Note Toasted buckwheat is available from selected health-food shops. If unavailable, substitute regular buckwheat.
This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.