Name: Smoked ocean trout with devilled egg
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 bunch each chives and chervil; 1 bunch dill, plus 2 tsp extra finely chopped dill; 400 gm piece Woodbridge smoked ocean trout fillet, skin-on, blood line removed (see note); 100 gm Dijon mustard; 1 large kipfler potato, thinly sliced; 1 telegraph cucumber, cut into julienne; 12 green asparagus spears, blanched and refreshed; 1 Granny Smith apple, quartered, thinly sliced; 100 gm lamb’s tongue lettuce; Devilled eggs; 2 eggs, at room temperature; 30 gm crème fraîche; 1½ golden shallots, finely chopped; ½ long green chilli, finely chopped; 1 tbsp chives, finely chopped; 2 tsp finely chopped truffle, plus extra shaved to serve; ½ tsp smoked paprika, or to taste; To taste: Tabasco; French dressing; 1 tbsp Champagne vinegar; 1 tsp finely chopped golden shallot; ½ small garlic clove, finely grated; 1 tsp Dijon mustard; 1½ tsp clear honey; 1 tsp lemon juice; 70 ml light, fruity olive oil

Smoked ocean trout with devilled egg

Australian Gourmet Traveller recipe for smoked ocean trout with devilled egg by Paul Wilson from Half Moon.

Serves 4

Prep

20M

Cook

15M

Marinate

24H

Total

35M

You’ll need to begin this recipe a day ahead.

Ingredients

1 bunch each chives and chervil

1 bunch dill, plus 2 tsp extra finely chopped dill

400 gm piece Woodbridge smoked ocean trout fillet, skin-on, blood line removed (see note)

100 gm Dijon mustard

1 large kipfler potato, thinly sliced

1 telegraph cucumber, cut into julienne

12 green asparagus spears, blanched and refreshed

1 Granny Smith apple, quartered, thinly sliced

100 gm lamb’s tongue lettuce

Devilled eggs

2 eggs, at room temperature

30 gm crème fraîche

1½ golden shallots, finely chopped

½ long green chilli, finely chopped

1 tbsp chives, finely chopped

2 tsp finely chopped truffle, plus extra shaved to serve

½ tsp smoked paprika, or to taste

To taste: Tabasco

French dressing

1 tbsp Champagne vinegar

1 tsp finely chopped golden shallot

½ small garlic clove, finely grated

1 tsp Dijon mustard

1½ tsp clear honey

1 tsp lemon juice

70 ml light, fruity olive oil

Method

Main

1.Finely chop bunches of herbs and combine on a tray. Brush top of ocean trout fillet with mustard, then press ocean trout, mustard-side down, onto herbs to form a crust. Lay three layers of plastic wrap onto a work surface. Place ocean trout onto plastic wrap, herb-side down, then wrap tightly and refrigerate to infuse (6 hours-overnight).

2.For devilled eggs, cook eggs in boiling water until hard-boiled (8-10 minutes), cool under cold running water, then peel, halve lengthways and remove yolks using a teaspoon. Refrigerate eggwhites until required. Pass yolks through a fine sieve into a bowl. Add remaining ingredients and season to taste. The mix should be spicy. Transfer to a piping bag fitted with a 1cm-star nozzle, then pipe into eggwhite cavities and refrigerate until required.

3.For French dressing, combine vinegar, shallot and garlic in a bowl. Whisk in mustard, honey and lemon juice in a bowl until smooth, then gradually add olive oil in a slow stream. Thin with extra vinegar if mixture becomes too thick and season to taste.

4.Cook potato in boiling water until tender (3-5 minutes). Drain and set aside to cool.

5.Cut ocean trout widthways into 1cm-thick slices, remove plastic wrap and arrange three slices on each plate. Combine cucumber, extra dill and half the French dressing in a small bowl, season lightly to taste, then, using a fork, twist neatly into parcels and arrange on plates next to ocean trout. Top with a devilled egg, topped with a truffle slice. Combine asparagus, apple, lamb’s lettuce, potato and remaining dressing in a bowl, then arrange over ocean trout and serve immediately.