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Smoked trout caesar salad with asparagus and horseradish

Name: Smoked trout caesar salad with asparagus and horseradish recipe
Yield: 4
Ingredients: ½ loaf day-old sourdough, torn into 5cm pieces; ¼ cup (60ml) olive oil; ¼ cup (25g) finely grated parmesan; 2 bunch asparagus, trimmed; 600g broad beans, podded (to give about 300g); 2 butter lettuces hearts, leaves separated; ½ bunch radishes, trimmed and thinly sliced (we used a mandolin); 2 (200g) hot-smoked river trout fillets, skin and bones removed, flaked; 2 soft-boiled eggs, halved; 3 sprigs dill, leave picked, to serve; 2 tbs mayonnaise; 2 tsp horseradish cream; 1 tbs chopped dill; Juice of ½ lemon

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by Matt Moran

Chef and delicious. Produce Awards judge

Sep 10, 2018

“Hot-smoked salmon or smoked chicken would also work well here." – Matt Moran

½ loaf day-old sourdough, torn into 5cm pieces
¼ cup (60ml) olive oil
¼ cup (25g) finely grated parmesan
2 bunch asparagus, trimmed
600g broad beans, podded (to give about 300g)
2 butter lettuces hearts, leaves separated
½ bunch radishes, trimmed and thinly sliced (we used a mandolin)
2 (200g) hot-smoked river trout fillets, skin and bones removed, flaked
2 soft-boiled eggs, halved
3 sprigs dill, leave picked, to serve

Horseradish dressing

2 tbs mayonnaise
2 tsp horseradish cream
1 tbs chopped dill
Juice of ½ lemon

Method

1.

Preheat the oven to 200°C and line an oven tray with baking paper. Place bread, oil and parmesan in a large bowl, season and toss to coat. Spread on lined tray and bake for 12-15 minutes until golden and crisp. Set side. Bring a large saucepan of salted water to the boil and cook asparagus for 1 minute, then remove from pan and plunge into iced water for 2 minutes to refresh, then set aside.
2.

Cook broad beans in same water for 1 minute, then drain, plunge into iced water for 2 minutes, drain again and pop the beans out of their skins.
3.

For the dressing, combine all the ingredients in a small bowl and season.
4.

Place lettuce, asparagus, broad beans and radish in a bowl, add half the dressing and toss to coat. Place on a platter, top with trout, eggs and dill and drizzle with remaining dressing.