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
- 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
- Preheat the oven to 200°c and line an oven tray with baking paper.
- 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.
- 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.
- 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.
- For the dressing, combine all the ingredients in a small bowl and season.
- Place lettuce, asparagus, broad beans and radish in a bowl, add half the dressing and toss to coat.
- Place on a platter, top with trout, eggs and dill and drizzle with remaining dressing.