Smoked Trout Salad with Horseradish Cream & Avocado Crema
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 4 servings
Description
A wonderfully light and elevated salad platter, ideal for a brunch or lunch table.
Ingredients
Salad
200 g smoked trout ribbons
1 large cucumber, shaved into ribbons with a vegetable peeler
100 g baby asparagus spears, steamed and blanched
80 g snap peas, steamed and blanched
3 radishes, thinly sliced/mandolined
2–3 baby cucmbers, peeled and sliced into rounds
1 Tbsp (30 ml) poppy seeds
2 sprigs of dill, picked
lemon wedges
microgreens for garnish (optional)
Horseradish Cream
¼ C (60 ml) crème fraîche
¼ C (60 ml) creamed horseradish
squeeze of lemon
salt and pepper
Avo Crema
1 large avocado
1 Tbsp (15 ml) crème fraîche
squeeze of lemon juice
salt and pepper
Instructions
Horseradish Cream
Add the ingredients for the horseradish cream to a small bowl and blitz with a hand blender until smooth. Scoop into a piping bag and pop it in the fridge until needed.
Avo Crema
Add the ingredients for the avo crema to a small bowl and then blitz with a hand blender until smooth. Scoop into a piping bag and pop it in the fridge until needed.
To Assemble
Twirl the trout ribbons into nests and place onto your serving platter. Arrange the cucumber ribbons in spirals and arrange around the trout. Scatter the rest of the ingredients – asparagus, snap peas, baby cucumber rounds and radish slices around the platter and then sprinkle with dill fronds.
Pipe the horseradish cream and avocado crema in alternating dots around the salad. Sprinkle with poppy seeds and serve with lemon wedges on the side. Thinly sliced bruschetta or melba toast will also go well with this salad.