Trout salad with radishes and trout roe

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 cultured butter.

You'll need

16 breakfast radishes 8 radishes, thinly sliced on a mandolin 2 golden shallots, thinly sliced 60 ml (1/4 cup) extra-virgin olive oil 1 tbsp raspberry vinegar Ocean trout roe, radish sprouts, sourdough slices and cultured butter, to serve   Raspberry-marinated trout 25 gm sea salt flakes 10 gm raw caster sugar 10 fresh or frozen raspberries, crushed 2 tbsp raspberry vinegar 6 native pepperberries (see note), crushed 400 gm piece ocean trout, pin-boned   Horseradish cream 15 gm peeled horseradish, finely grated 175 gm crème fraîche


  • 01
  • 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.
  • 02
  • For horseradish cream, whisk ingredients in a bowl and season to taste.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Native pepperberries are available from Herbie’s Spices ( If they’re unavailable substitute crushed black peppercorns.

Featured in

Oct 2016

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