Plum and smoked trout Scandi bowl

Name: Plum and smoked trout Scandi bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 cup (140g) creme fraiche; 1 tsp caraway seeds, toasted; Finely grated zest and juice of 1/2 a lemon; 1 cup (200g) raw buckwheat, plus 2 tsp extra, toasted (we used Woolworths Macro); 1 baby golden or red beetroot, very thinly sliced; 2 plums, thinly sliced; 1 baby fennel, very thinly sliced, fronds reserved; 2 (480g) whole smoked trout, skin and bones removed, flaked; 1 cup loosely packed watercress sprigs; 1 red eschalot, thinly sliced

Rate now

20m

Jump to recipe

by Charlotte Binns-McDonald

Feb 13, 2017

This superfood superbowl is light, fresh and packed with nutritious ingredients, not to mention just yummy!

1/2 cup (140g) creme fraiche
1 tsp caraway seeds, toasted
Finely grated zest and juice of 1/2 a lemon
1 cup (200g) raw buckwheat, plus 2 tsp extra, toasted (we used Woolworths Macro)
1 baby golden or red beetroot, very thinly sliced
2 plums, thinly sliced
1 baby fennel, very thinly sliced, fronds reserved
2 (480g) whole smoked trout, skin and bones removed, flaked
1 cup loosely packed watercress sprigs
1 red eschalot, thinly sliced

Method

1.

Combine creme fraiche, caraway seeds, and lemon zest and juice in a small bowl.
2.

Place buckwheat and 1 3/4 cups (430ml) water in a saucepan over high heat. Bring to the boil, then reduce heat to low and cook, covered, for 18-20 minutes until just tender. Drain. Using a fork, stir through 2 tbs creme fraiche mixture.
3.

Divide buckwheat among serving bowls. Top with beetroot, plum, fennel, trout, watercress and eschalot. Drizzle with remaining creme fraiche mixture and scatter with toasted buckwheat and reserved fennel fronds to serve.