Chefs' Recipes

David Moyle's smoked trout, asparagus and radish salad

Australian Gourmet Traveller recipe for Smoked trout, asparagus and radish salad from David Moyle of Peppermint Bay.

By David Moyle
  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print
"For our wedding anniversary, my husband surprised me with a lovely dinner at Peppermint Bay in Woodbridge. Would you please ask chef David Moyle for his smoked trout salad recipe on my behalf?"
Jennifer Stewart, Battery Point, Tas
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


  • 1 Desiree potato (about 140gm), cut into julienne
  • 4 asparagus spears, thinly sliced lengthways on a mandolin
  • 8 small French breakfast radishes, halved (see note)
  • 1 golden shallot, thinly sliced on a mandolin
  • Juice of 1 lemon
  • 2 tbsp grapeseed oil
  • 200 gm thinly sliced smoked trout (see note)
  • 2 cups (loosely packed) watercress sprigs
  • ¼ cup (loosely packed) dill sprigs
  • 5 gm finely grated fresh horseradish (optional; see note)


  • 1
    Blanch potato in boiling salted water until just tender (3-5 minutes), drain and set aside.
  • 2
    Combine asparagus, radish, shallot, lemon juice, oil and potato in a large bowl, season to taste and toss gently to combine. Add trout, watercress and dill, toss to combine, scatter with horseradish and serve.


If French breakfast radishes are unavailable, substitute other radishes. David Moyle prefers Woodbridge smoked trout. If fresh horseradish is unavailable, serve without horseradish.
This recipe is from the February 2011 issue of