Smoked Ocean Trout, Radish and Olive Salad

Smoked Ocean Trout, Radish and Olive Salad

Ingredients:

• 4 radishes, thinly sliced on a mandoline
• 100g pickled green olives, thinly sliced
• A handful of flat-leaf parsley, coarsely torn
• 30g mustard cress mixed leaves, mostly red
• 4 hot smoked trout fillet portions (approximately 120 g each), flaked

Method:

1. To put the salad together combine the radish, olives, parsley, mixed leaves and mustard cress in a bowl and toss gently to combine. Arrange on individual plates.
2. Top with the flaked trout fillets.
3. Drizzle with the dressing and serve immediately.

Preserved Lemon Marinade

Ingredients:

• 2 preserved lemons, seeds removed, chopped
• 1 1/4 cups soy yogurt
• 1/4 cup oil
• 1 tsp chilli powder
• 1 tsp smoked paprika
• 1 1/2 tsp coriander powder
• 3/4 tsp cumin powder
• salt to taste

Method:

1. Place all the ingredients other than yogurt in a blender jar and blend until smooth.
2. Add the blended spice mixture to the yogurt and mix through with a spoon (don’t blend)
3. Taste and adjust seasoning.