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