Name: Trout salad with radishes and trout roe
Prep time: 20 min
Total time: 20 min
Yield: 4

Trout salad with radishes and trout roe

This trout salad is a treat piled onto crusty bread slathered with cultured butter. We've marinated the fish for extra flavour, while using raspberry vinegar brightens the colour, and radishes add texture.

Serves 4

Prep

20M

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.

Ingredients

16 breakfast radishes

8 radishes, thinly sliced on a mandolin

2 golden shallots, thinly sliced

60 ml extra-virgin olive oil (1/4 cup)

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

Method

Main

1.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.

2.For horseradish cream, whisk ingredients in a bowl and season to taste.

3.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.

Native pepperberries are available from Herbie’s Spices (herbies.com.au). If they’re unavailable substitute crushed black peppercorns. Drink suggestion by Max Allen
Notes

Styling by Lisa Featherby