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Smoked trout and pickled cauliflower rolls

Begin this recipe three days ahead to pickle the cauliflower.

You'll need

4 long bread rolls (about 19cm long), halved lengthways Melted butter, for brushing 2 cups torn mixed soft herbs, such as basil, dill and flat-leaf parsley ½ thinly sliced Spanish onion Extra-virgin olive oil, to taste Aïoli, to serve 2 whole smoked trout, skin and bones discarded, flesh flaked 150 gm Persian feta, crumbled Pickled cauliflower 1 small cauliflower (about 650 gm), broken into florets 1 fennel bulb, thinly sliced 3 salad onion bulbs, thinly sliced 1 tbsp olive oil 1½ tsp yellow mustard seeds 500 ml (2 cups) apple cider vinegar 140 gm caster sugar 1 tbsp sea salt flakes 80 gm sultanas 1 tsp finely grated ginger 4 small green chillies (optional)


  • 01
  • For pickled cauliflower, blanch cauliflower and fennel until tender but still crisp (1-2 minutes; see cook’s notes p184). Drain, rinse briefly under cold water to cool slightly and shake off excess water. Place in a bowl along with salad onion. Heat oil in a saucepan over medium-high heat, add mustard seeds and stir until seeds pop (10-20 seconds). Add vinegar, sugar, salt and 200ml water and bring to a simmer. Add sultanas, ginger and chillies, then pour mixture over cauliflower. Place in a sterilised jar, seal and store in a cool dark place or refrigerate for 3 days before using. Pickles will keep up to 3 months.
  • 02
  • Brush cut sides of bread halves with butter and fry cut-side down in a large non-stick frying pan until golden and toasted (2-3 minutes).
  • 03
  • Combine herbs, onion and olive oil to taste in a bowl. Spread bases of rolls with aïoli, then top with smoked trout, herb salad and feta. Season to taste, sandwich with tops of bread and serve with cauliflower pickles.

At A Glance

  • Serves 4 - 8 people
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At A Glance

  • Serves 4 - 8 people

Drink Suggestion

Lean, minerally chardonnay.

Featured in

Mar 2016

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