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)
- 1For 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.
- 2Brush 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).
- 3Combine 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