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Smoked Trout, Cucumber & Radish Salad |
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| Serves 2 |
Prep 30 mins |
No cook |
Easy |
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+ 45 mins cooling |
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My rating |
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Ingredients |
150g smoked trout fillet, sliced thinly
1/2 cucumber, peeled , cut in 1/2 lengthways
12 radishes, sliced
1/2 tsp salt
2 tbsp rice or white wine vinegar
1/2 tsp kalonji (black onion seeds) (optional)
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For the mayonnaise
leaves of 1 large sprig of tarragon
1 egg yolk
1/2 tsp French Dijon mustard
1 tablespoon lemon juice
60ml lemon olive oil
or extra virgin olive oil
90ml groundnut or rapeseed oil
salt
To serve:
thinly sliced brown bread, lightly toasted
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Leave the trout fillet aside
for the moment. Start with the cucumber and radishes,
using a teaspoon, or a melon-balling knife, remove the
seeds of the cucumber, then slice it into pieces about the
thickness of a £1 coin, Mix with the radishes and salt.
Cover and set aside for quarter of an hour, Now knead the
cucumber and radishes with your hands for a minute or so,
then transfer to a colander, Squeeze out excess water with
your hands, Transfer the vegetables to a clean bowl, and
stir in the vinegar and kalonji, Cover and leave in the
fridge for at least 30 minutes until needed.
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To make the mayonnaise, begin
by pounding the tarragon leaves and a little salt to a
paste in a mortar, Work in the egg yolk, mustard and lemon
juice, Mix the two oils in a jug. Drip them in, whisking
constantly, and keeping on drip, drip, dripping, until a
third of the oil has been used, Now you can increase the
flow of the oil to a slow, steady trickle, always whisking
all the time, Keep on going until the oil is all
incorporated, Taste and adjust seasonings, adding more
salt or lemon as needed.
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To serve, arrange one quarter
of the trout on each plate with a little of the cucumber
and radish salad, a mound of tarragon mayonnaise, and a
slice of bread
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