SMOKED TROUT CAESAR SALAD WITH ASPARAGUS and HORSERADISH

Hot-smoked salmon or smoked chicken would also work well here.

5 minutes prep.

12-15 minutes cooking

Serves 4

Ingredients

  • ½ loaf day-old sourdough, torn into 5cm pieces
  • ¼ cup (60ml) olive oil
  • ¼ cup (25g) finely grated parmesan
  • 2 bunch asparagus, trimmed
  • 600g broad beans, podded (to give about 300g)
  • 2 butter lettuces hearts, leaves separated
  • ½ bunch radishes, trimmed and thinly sliced (we used a mandolin)
  • 2 (200g) hot-smoked river trout fillets, skin and bones removed, flaked
  • 2 soft-boiled eggs, halved
  • 3 sprigs dill, leave picked, to serve
  • Horseradish dressing
  • 2 tbs mayonnaise
  • 2 tsp horseradish cream
  • 1 tbs chopped dill
  • Juice of ½ lemon

Method

  1. Preheat the oven to 200°c and line an oven tray with baking paper.
  2. Place bread, oil and parmesan in a large bowl, season and toss to coat. Spread on lined tray and bake for 12-15 minutes until golden and crisp. Set side.
  3. Bring a large saucepan of salted water to the boil and cook asparagus for 1 minute, then remove from pan and plunge into iced water for 2 minutes to refresh, then set aside.
  4. Cook broad beans in same water for 1 minute, then drain, plunge into iced water for 2 minutes, drain again and pop the beans out of their skins.
  5. For the dressing, combine all the ingredients in a small bowl and season.
  6. Place lettuce, asparagus, broad beans and radish in a bowl, add half the dressing and toss to coat.
  7. Place on a platter, top with trout, eggs and dill and drizzle with remaining dressing.
RECIPES

SMOKED TROUT CAESAR SALAD WITH ASPARAGUS and HORSERADISH

Hot-smoked salmon or smoked chicken would also work well here.

5 minutes prep.

12-15 minutes cooking

Serves 4

Ingredients
Method

Ingredients

  • ½ loaf day-old sourdough, torn into 5cm pieces
  • ¼ cup (60ml) olive oil
  • ¼ cup (25g) finely grated parmesan
  • 2 bunch asparagus, trimmed
  • 600g broad beans, podded (to give about 300g)
  • 2 butter lettuces hearts, leaves separated
  • ½ bunch radishes, trimmed and thinly sliced (we used a mandolin)
  • 2 (200g) hot-smoked river trout fillets, skin and bones removed, flaked
  • 2 soft-boiled eggs, halved
  • 3 sprigs dill, leave picked, to serve
  • Horseradish dressing
  • 2 tbs mayonnaise
  • 2 tsp horseradish cream
  • 1 tbs chopped dill
  • Juice of ½ lemon

Method

  1. Preheat the oven to 200°c and line an oven tray with baking paper.
  2. Place bread, oil and parmesan in a large bowl, season and toss to coat. Spread on lined tray and bake for 12-15 minutes until golden and crisp. Set side.
  3. Bring a large saucepan of salted water to the boil and cook asparagus for 1 minute, then remove from pan and plunge into iced water for 2 minutes to refresh, then set aside.
  4. Cook broad beans in same water for 1 minute, then drain, plunge into iced water for 2 minutes, drain again and pop the beans out of their skins.
  5. For the dressing, combine all the ingredients in a small bowl and season.
  6. Place lettuce, asparagus, broad beans and radish in a bowl, add half the dressing and toss to coat.
  7. Place on a platter, top with trout, eggs and dill and drizzle with remaining dressing.
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