AT A GLANCE
- 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
||For honey mustard dressing, place ingredients in a bowl, whisk to combine and season to taste with sea salt and freshly ground black pepper.
||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.
DRINK SUGGESTION, RADISHES, CRESS, SUMMER, SEAFOOD, PARSLEY, FISH, SALAD, MODERN AUSTRALIAN, BEETROOT, HONEY, TROUT, ENTREE