Flaked Smoked Ocean Trout, Crushed Potato Salad, Baby Capers, Shaved Fennel

June 06, 2016

Flaked Smoked Ocean Trout, Crushed Potato Salad, Baby Capers, Shaved Fennel

Flaked Smoked Ocean Trout, Crushed Potato Salad, Baby Capers, Shaved Fennel

(Serves 4)

Ingredients

 
  • 400g deboned smoked trout
  • 500g Kiffler or Desiree potatoes - washed, diced and cooked in salted water, a clove of garlic and a splash of olive oil
  • 1 medium Spanish onion, peeled and thinly sliced
  • 1 tbsp baby capers
  • 1 medium fennel bulb, shaved bulb, finely chop herb on top
  • 1 large lemon, zest and juice
  • 4 radishes, thinly sliced into rounds
  • 100g rocket
  • good extra virgin olive oil – try our “Cavelli”
  • Tasman sea salt 
  • white pepper
  •  

    Method

    Step 1: Place cooked diced potatoes in a bowl with 3 tbsp olive oil, season well and roughly crush with a fork or a pair of tongs. Loosely scatter on to a serving platter and sprinkle with capers and onion.

    Step 2: Mix shaved fennel with lemon juice and 1 tbsp olive oil, then add to the platter, followed the flaked trout, rocket and finally the radish.

    Step 3: Season with fresh cracked white pepper and more olive oil.



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