AT A GLANCE
Begin this recipe three days ahead to pickle the cauliflower.
|01||For pickled cauliflower, blanch cauliflower and fennel until tender but still crisp (1-2 minutes; see cook’s notes p184). Drain, rinse briefly under cold water to cool slightly and shake off excess water. Place in a bowl along with salad onion. Heat oil in a saucepan over medium-high heat, add mustard seeds and stir until seeds pop (10-20 seconds). Add vinegar, sugar, salt and 200ml water and bring to a simmer. Add sultanas, ginger and chillies, then pour mixture over cauliflower. Place in a sterilised jar, seal and store in a cool dark place or refrigerate for 3 days before using. Pickles will keep up to 3 months.|
|02||Brush cut sides of bread halves with butter and fry cut-side down in a large non-stick frying pan until golden and toasted (2-3 minutes).|
|03||Combine herbs, onion and olive oil to taste in a bowl. Spread bases of rolls with aïoli, then top with smoked trout, herb salad and feta. Season to taste, sandwich with tops of bread and serve with cauliflower pickles.|