Smoked trout with fennel, macadamia and pepperberry

Name: Smoked trout with fennel, macadamia and pepperberry
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 400g cold-smoked trout; Juice of 1/2 orange and 1/2 lime; 1/4 cup (60ml) extra virgin olive oil; 1 tsp pepperberries (rose-pink native berry, from spice shops), crushed; 1 fennel bulb, shaved, fronds reserved; 3 yellow squash, thinly sliced; 2 tbs toasted macadamias, chopped; Fennel pollen (from spice shops – optional), to serve

Rate now

15m

Smoked trout with fennel, macadamia and pepperberry

Jump to recipe

by delicious. team

delicious. team

Oct 03, 2015

Put some spring in your step with chef Darren Robertson's mouth-watering smoked trout salad, pumped up with pepperberry and fennel pollen.

400g cold-smoked trout
Juice of 1/2 orange and 1/2 lime
1/4 cup (60ml) extra virgin olive oil
1 tsp pepperberries (rose-pink native berry, from spice shops), crushed
1 fennel bulb, shaved, fronds reserved
3 yellow squash, thinly sliced
2 tbs toasted macadamias, chopped
Fennel pollen (from spice shops – optional), to serve

Method

1.

Divide trout among serving plates.
2.

Whisk orange and lime juices, oil and pepperberries in a bowl. Add fennel and squash, and toss to coat.
3.

Season, then divide salad among plates. Scatter with macadamias, reserved fennel fronds and fennel pollen, if using, to serve.