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Ocean trout kibbeh with fennel salad and labne

Australian Gourmet Traveller fast food recipe for ocean trout kibbeh with fennel salad and labne
Ocean trout kibbeh with fennel salad and labne

Ocean trout kibbeh with fennel salad and labne

Chris Chen

Ingredients

Salad
Kibbeh

Method

Main

1.For kibbeh, using a large sharp knife, finely mince fish until a coarse paste forms, then combine with remaining ingredients, season to taste with sea salt and freshly ground black pepper, cover and refrigerate until chilled.
2.Meanwhile, soak fennel in iced water for 5 minutes, then drain and combine in a bowl with preserved lemon, olives and parsley. Add olive oil and lemon juice, season to taste and toss gently to combine.
3.Divide kibbeh into 6, and form into rounds. Heat 1 tbsp oil in a heavy-based frying pan and cook kibbeh over high heat for 30 seconds on each side or until lightly golden. To serve, divide kibbeh between plates, top with fennel salad and a ball of labne, drizzle with olive oil and lemon juice and sprinkle with paprika.

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