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Smoked rainbow trout salad

You'll need

2 hot-smoked rainbow trout (500gm each) 3 Lebanese cucumbers 3 baby fennel bulbs, shaved on a mandolin 50 ml extra-virgin olive oil 4 spring onions, thinly sliced ½ cup (firmly packed) each mint and dill Juice of 1 large lemon 1 tbsp baby capers 2 tsp aniseed liqueur, such as Pernod or Ricard 90 gm salmon roe To serve: crusty bread (optional)


  • 01
  • Remove skin from trout and coarsely flake, taking care to remove all bones, then set aside in a bowl.
  • 02
  • Halve cucumbers lengthways, scrape out seeds with a spoon, then thinly slice lengthways on a mandolin. Toss in a bowl with fennel, oil, spring onion, herbs, lemon juice and capers. Add flaked trout and a splash of liqueur, season to taste, toss to combine, top with salmon roe, and serve with the best bread you can find.

"This salad is a great base for any seafood - seared southern calamari, sashimi-grade trevally, tuna or kingfish," says Hugh Wennerbom. "We've used smoked rainbow trout not only because it's delicious, but because it has a good shelf life and can be bought well ahead of the crazy Christmas crush at the fish markets."

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2012

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