Trout salad with radishes and trout roe


  • Serves 4 people

We've marinated the fish for extra flavour, while using raspberry vinegar brightens the colour, and radishes add texture. This salad is a treat piled onto crusty bread slathered with cultured butter.

  • 16 breakfast radishes
  • 8 radishes, thinly sliced on a mandolin
  • 2 golden shallots, thinly sliced
  • 60 ml (1/4 cup) extra-virgin olive oil
  • 1 tbsp raspberry vinegar
  • Ocean trout roe, radish sprouts, sourdough slices and cultured butter, to serve
  • Raspberry-marinated trout
  • 25 gm sea salt flakes
  • 10 gm raw caster sugar
  • 10 fresh or frozen raspberries, crushed
  • 2 tbsp raspberry vinegar
  • 6 native pepperberries (see note), crushed
  • 400 gm piece ocean trout, pin-boned
  • Horseradish cream
  • 15 gm peeled horseradish, finely grated
  • 175 gm crème fraîche
01   For marinated trout, combine ingredients except trout in a bowl. Spread half in the base of a plastic container, top with trout, then scatter remaining mixture on top, cover and refrigerate until for 1-2 hours to lightly marinate.
02   For horseradish cream, whisk ingredients in a bowl and season to taste.
03   Dice trout and toss in a bowl with radishes and shallot, then transfer to a plate. Whisk oil and vinegar in a small bowl, season to taste and spoon onto salad. Top with a dollop of horseradish cream, scatter with trout roe and radish sprouts, and serve with sourdough and butter.
NoteNative pepperberries are available from Herbie’s Spices ( If they’re unavailable substitute crushed black peppercorns.
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