4asparagus spears, thinly sliced lengthways on a mandolin
8small French breakfast radishes, halved (see note)
1golden shallot, thinly sliced on a mandolin
Juice of 1 lemon
2 tbspgrapeseed oil
200 gmthinly sliced smoked trout (see note)
2 cups(loosely packed) watercress sprigs
¼ cup(loosely packed) dill sprigs
5 gmfinely grated fresh horseradish (optional; see note)
Blanch potato in boiling salted water until just tender (3-5 minutes), drain and set aside.
Combine asparagus, radish, shallot, lemon juice, oil and potato in a large bowl, season to taste and toss gently to combine. Add trout, watercress and dill, toss to combine, scatter with horseradish and serve.
Note If French breakfast radishes are unavailable, substitute other radishes. David Moyle prefers Woodbridge smoked trout. If fresh horseradish is unavailable, serve without horseradish.
This recipe is from the February 2011 issue of Australian Gourmet Traveller.