Cold smoked trout with asparagus and fennel salad
Pairs well with Pierre Jourdan Tranquille or Belle Rose MCC
- 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)
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!