Smoked Ocean Trout
Smoked Trout, Cucumber and Avocado Salad
Preparation Time: 10-12 minutes
Ingredients (serves 1):
50g Ocean Blue Sliced Smoked Ocean Trout
1 tablespoon sesame seeds
1 Lebanese cucumber, shaved into ribbons
1 avocado, peeled and sliced
1/4 cup coriander leaves
2 tablespoons mirin
2 tablespoons reduced-salt soy sauce
1/2 tablespoon caster sugar
1 tablespoon vegetable oil
Toast sesame seeds in a frying pan over medium heat, stirring often, for 2 to 3 minutes (be careful not to burn them). Remove to a plate.
To make dressing:
Combine ingredients in a small pot. Heat over medium-high heat for 1 to 1.5 minutes or until bubbling.
Arrange avocado and cucumber on plates. Place smoked trout on top as desired. Sprinkle over corriander leaves. Drizzle with warm dressing and sprinkle with toasted seeds. Serve and enjoy.
Smoked Trout Pizza with Dill Infused Créme Fraiche Dressing
Makes 1 pizza
100g Ocean Blue Sliced Smoked Ocean Trout
1 pre-cooked pizza base
2 tablespoons cup whole egg mayonnaise
2 tablespoons créme fraiche
1/4 red onion
1/2 clove of garlic, finely chopped
1 tbs extra virgin olive oil
1 tbs chopped fresh dill
20ml (1 tbs) lemon juice
1 cup baby spinach leaves
1 tablespoon capers
Preheat oven to 230°C. Combine the mayonnaise, créme fraiche, dill and lemon juice, season with salt and pepper to taste and put aside.
Combine olive oil and garlic and spread over pizza base evenly. Place base in preheated oven and bake for 8-10 minutes or until crisp.
Remove pizza base and immediately top with smoked ocean trout, spinach and red onion. Sprinkle with capers and drizzle with the dill mayonnaise/créme fraiche mixture. Enjoy!