Smoked trout, asparagus and tomato salad
55 minutes
Smoked trout asparagus and cherry tomatoes are drizzled with horseradish vinaigrette in this terrific salad option.
Lynn Lewis
1 person made this
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
- 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.
- Arrange asparagus and cherry tomatoes in a serving bowl. Cut trout fillets into large pieces and arrange on top. Peel eggs; cut into quarters.
- Whisk oil, herb vinegar, lemon juice and horseradish until combined; add salt and pepper to taste. Drizzle over salad and trout.
- 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.
