Perfect match: smoked trout salad with marsanne


  • Serves 4 people

  • Smoked river trout
  • 2 small beetroot, scrubbed and thinly sliced on a mandolin
  • 4 radishes, thinly sliced on a mandoline
  • 100 gm (about 4) pickled onions, thinly sliced
  • 1 cup (loosely packed) flat-leaf parsley leaves, coarsely torn
  • 1 cup (about 30gm) mustard cress (see note)
  • 4 (about 200gm each) smoked river trout fillets (see note)
  • Honey mustard dressing
  • 60 ml (¼ cup) lemon juice
  • 60 ml (¼ cup) olive oil
  • 1 tbsp seeded mustard
  • 1 tbsp honey
01   For honey mustard dressing, place ingredients in a bowl, whisk to combine and season to taste with sea salt and freshly ground black pepper.
02   Combine beetroot, radish, onion, parsley and mustard cress in a bowl, add 2/3 of the dressing and toss gently to combine. Arrange on plate with trout. Drizzle with remaining dressing, serve immediately.

Note Mustard cress is sold in punnets from select greengrocers. Smoked river trout fillets are available from select fishmongers or specialty food stores.

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