Smoked trout, potato, fennel and cucumber salad


You'll need to begin this recipe at least a week ahead to make the pickles.

You'll need

1½ tsp fennel seeds Finely grated rind and juice of ½ lemon 500 gm kipfler or chat potatoes, scrubbed, halved ½ small Spanish onion, thinly sliced 1 tbsp red wine vinegar 1 tbsp crème fraîche 1 tsp Dijon mustard 65 ml olive oil 150 gm baby cucumbers, half-peeled, halved lengthways, coarsely chopped 150 gm hot-smoked trout, coarsely flaked 1 fennel bulb, thinly shaved on a mandolin, placed in acidulated water   Pickled baby cucumbers 250 gm baby cucumbers, unpeeled, halved lengthways 125 ml (½ cup) white wine vinegar Juice and thinly peeled rind of 1 lemon 1 tsp each fennel seeds and coriander seeds ½ tsp dried chilli flakes

Method

  • 01
  • For pickled baby cucumbers, layer cucumbers snugly in a sterilised jar and set aside. Place remaining ingredients, 2 tsp sea salt and 200ml water in a saucepan over medium-high heat, stir until sugar dissolves and bring to the boil. Pour over cucumbers, seal and stand to pickle (at least a week). Pickled baby cucumbers will keep refrigerated for 2 months.
  • 02
  • Dry-roast fennel seeds until fragrant (30 seconds), pound in a mortar and pestle with lemon rind and 1 tsp sea salt and set aside.
  • 03
  • Combine potato in a saucepan with a generous amount of cold, salted water, bring to the boil over medium-high heat and cook until just tender (10-12 minutes). Drain, transfer to a large bowl and cool to room temperature.
  • 04
  • Combine onion, lemon juice and vinegar in a bowl, stand until onion has softened (2-3 minutes), then transfer onion with a slotted spoon to potato. Whisk crème fraîche and mustard into vinegar mixture, whisk in oil and fennel seed mixture, then add to potato mixture. Add cucumber, trout and drained fennel and toss lightly to combine. Drain half the pickled baby cucumbers, coarsely chop, add to salad, toss to combine and serve with remaining pickled baby cucumbers to the side.

At A Glance

  • Serves 6 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

Fragrant sauvignon blanc.

Featured in

Jan 2013

You might also like...

Fast seafood recipes

recipes

Asian-style cured trout with rice paper crackers

10 fish recipes for Good Friday

recipes

Baked golden trout with roe

Cooking with wine

recipes

O Tama Carey's pipis with bay leaves and gentle curry sauce

Recipes with scallops

recipes

White fish crudo with avocado, herbs and cucumber-lime dressing

Nine ways to dress oysters

recipes

Banksii's mussels with vermouth, green olives and nettle butter

Fresh chilli recipes

recipes

Fragrant seafood and burghul parcels

Fresh chilli recipes

recipes

Grilled tuna with blood orange, fennel and black olive dressing

conversion tool