AT A GLANCE
2 hot-smoked rainbow trout (500gm each)
3 Lebanese cucumbers
3 baby fennel bulbs, shaved on a mandolin
50 ml extra-virgin olive oil
4 spring onions, thinly sliced
½ cup (firmly packed) each mint and dill
Juice of 1 large lemon
1 tbsp baby capers
2 tsp aniseed liqueur, such as Pernod or Ricard
90 gm salmon roe
To serve: crusty bread (optional)
||Remove skin from trout and coarsely flake, taking care to remove all bones, then set aside in a bowl.
||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.
ENTREE, FENNEL, SALAD, SEAFOOD, CUCUMBERS, CHRISTMAS, ONIONS, CAPERS, MODERN AUSTRALIAN, DILL, FISH, CHEFS' RECIPES, TROUT, LEMONS, MINT