“This salad is a great base for any seafood – seared southern calamari, sashimi-grade trevally, tuna or kingfish,” says Hugh Wennerbom. “We’ve used smoked rainbow trout not only because it’s delicious, but because it has a good shelf life and can be bought well ahead of the crazy Christmas crush at the fish markets.”
Ingredients
Method
Main
1.Remove skin from trout and coarsely flake, taking care to remove all bones, then set aside in a bowl.
2.Halve cucumbers lengthways, scrape out seeds with a spoon, then thinly slice lengthways on a mandolin. Toss in a bowl with fennel, oil, spring onion, herbs, lemon juice and capers. Add flaked trout and a splash of liqueur, season to taste, toss to combine, top with salmon roe, and serve with the best bread you can find.
