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Smoked trout and pickled cauliflower rolls

Australian Gourmet Traveller recipe for smoked trout and pickled cauliflower rolls

By Emma Knowles & Lisa Featherby
  • Serves 4 - 8
  • 15 mins preparation
  • 5 mins cooking (plus pickling)
Smoked trout and pickled cauliflower rolls
Smoked trout and pickled cauliflower rolls

Begin this recipe three days ahead to pickle the cauliflower.


  • 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 apple cider vinegar (2 cups)
  • 140 gm caster sugar
  • 1 tbsp sea salt flakes
  • 80 gm sultanas
  • 1 tsp finely grated ginger
  • 4 small green chillies (optional)


  • 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