Smoked trout and pickled cauliflower rolls

Australian Gourmet Traveller recipe for smoked trout and pickled cauliflower rolls
Smoked trout and pickled cauliflower rolls

Smoked trout and pickled cauliflower rolls

Ben Dearnley
4 - 8

Begin this recipe three days ahead to pickle the cauliflower.




1.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.
2.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).
3.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.

Drink Suggestion: Lean, minerally chardonnay. Drink suggestion by Max Allen


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