Smoked trout, asparagus and tomato salad

    Smoked trout, asparagus and tomato salad

    2saves
    55min


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    Smoked trout asparagus and cherry tomatoes are drizzled with horseradish vinaigrette in this terrific salad option.

    Ingredients
    Serves: 4 

    • 1 kg medium to thick green and white asparagus
    • 1 teaspoon sugar
    • 150g cherry tomatoes, halved
    • 400g smoked trout fillets
    • 4 small eggs, hard–boiled
    • 4 tablespoons sunflower oil
    • 2 tablespoons herb vinegar
    • 1 tablespoon lemon juice
    • ½ teaspoon grated horseradish, from a jar
    • salt and freshly ground black pepper
    • 4 tablespoons sour cream
    • 1 tablespoon red caviar
    • 2 tablespoons chopped fresh chives, for garnish

    Directions
    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Trim ends from asparagus spears. Peel white asparagus from tips to ends and green asparagus only at ends. Bring plenty of lightly salted water to a boil with sugar. Cook white asparagus 10 minutes; add green asparagus and cook a further 5 to 10 minutes. Drain asparagus; let cool.
    2. Arrange asparagus and cherry tomatoes in a serving bowl. Cut trout fillets into large pieces and arrange on top. Peel eggs; cut into quarters.
    3. Whisk oil, herb vinegar, lemon juice and horseradish until combined; add salt and pepper to taste. Drizzle over salad and trout.
    4. Stir sour cream until creamy, season with salt and pepper. Spoon onto the top of the salad. Garnish with caviar, eggs and chives.

    japanese-style trout with wasabi and rocket

    Finely chop 2 spring onions. Coarsely grate 200g white radish. Arrange 150g rocket on individual serving plates. Top with spring onions and radish. Whisk 2 tablespoons canola or olive oil and 2 tablespoons lemon juice until combined; add salt and pepper to taste. Drizzle over salad. * Remove bones from 300g fresh trout fillets and chop finely. Mix 1 pinch powered wasabi with 1 teaspoon rice vinegar, 1 tablespoon sake and 1 pinch ground ginger; add salt and pepper to taste. Combine with trout. Add to salad. Garnish each serving with a little caviar.

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