We've marinated the fish for extra flavour, while using
raspberry vinegar brightens the colour, and radishes add texture.
This salad is a treat piled onto crusty bread slathered with
16breakfast radishes8radishes, thinly sliced on a mandolin2golden shallots, thinly sliced60 ml (1/4 cup)extra-virgin olive oil1 tbspraspberry vinegarOcean trout roe, radish sprouts, sourdough slices and cultured butter, to serveRaspberry-marinated trout25 gmsea salt flakes10 gmraw caster sugar10fresh or frozen raspberries, crushed2 tbspraspberry vinegar6native pepperberries (see note), crushed400 gmpiece ocean trout, pin-boned Horseradish cream15 gmpeeled horseradish, finely grated175 gmcrème fraîche
For marinated trout, combine ingredients except trout in a bowl. Spread half in the base of a plastic container, top with trout, then scatter remaining mixture on top, cover and refrigerate until for 1-2 hours to lightly marinate.
For horseradish cream, whisk ingredients in a bowl and season to taste.
Dice trout and toss in a bowl with radishes and shallot, then transfer to a plate. Whisk oil and vinegar in a small bowl, season to taste and spoon onto salad. Top with a dollop of horseradish cream, scatter with trout roe and radish sprouts, and serve with sourdough and butter.