Pop-up Dinners
Pop-up Dinners

Cold smoked trout with asparagus and fennel salad

Serves 4

Pairs well with Pierre Jourdan Tranquille or Belle Rose MCC

Ingredients

  • 400 g cold smoked salmon (Norwegian salmon or trout – look for whole pieces to cube)
  • 150 ml olive oil
  • 50 ml canola oil
  • Juice of 2 lemons and the rind of 1
  • 1 large fennel bulb with tops attached
  • 12 asparagus spears
  • 2 spring onions
  • 20 g flat leaf parsley
  • Salt and pepper
  • Lavash bread or melba toast (any wafer/thinly sliced toasted bread will work)
Cellar Master Takuan von Arnim

Method

For the dressing: combine the oils, lemon juice, and season with salt and pepper.

Finely chop fennel tops, flat leaf parsley and spring onions and add to the dressing and set aside.Using a vegetable peeler, shave strips from the fennel bulb and asparagus spears, dress with some of the dressing and set aside.

For the trout: hand chop the salmon into small cubes about ½ cm and season. Mix with some of the dressing.

To plate: place the salmon in a round mould/ring in the centre of the plate, place the lavash/melba, on top and finish with the dressed asparagus and fennel salad on top of that. Spoon more dressing around the tower, and add some extra pieces of lavash. Pour a glass of wine and enjoy!

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