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Hot-smoked ocean trout and pearl barley salad

This hot-smoked ocean trout recipe makes for a delicious and easy weeknight dinner.
Hot-smoked salmon and pearl barley salad on white plate with avocado dill dressing on side.James Moffatt
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This hearty grain salad makes a great side dish to any light dinner, but it can also take centre stage as your main. With a very delicious, very green avocado-dill dressing, this fresh salad is sure to impress.

Ingredients

Avocado Dill Dressing

Method

1

Rinse barley in a sieve under cold running water. Transfer to a saucepan with 1 litre (4 cups) water and bring to the boil. Cook until barley is tender (35 minutes). Drain; cool.

2

Meanwhile, for avocado dill dressing, place ingredients in a food processor with 125ml water and process until smooth; season to taste.

3

Place cooled barley in a large bowl with the edamame, herbs and olive oil; toss to combine and season to taste.

4

Spread a little dressing over base of two plates. Scatter over barley mixture; top with avocado, apple, trout, spring onion and zucchini flowers. Sprinkle with almonds, brassica flowers and extra herbs. Serve with remaining dressing on the side.

To turn this into an entertaining showstopper, serve a whole side of trout atop a generous platter of salad.

This recipe also calls for cooling (see method).

Note

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