Asparagus and smoked trout salad with dill creme fraiche


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Smoked fish is one of my childhood favourites and perhaps thats why I’m so in love with the smoked trout thats from the snowy mountains here in NSW. I remember always loving a good piece of smoked fish with butter on bread with some onion of some sort. Recently when I was in Riga, Latvia we spent one morning at the local markets. There was one section in particular that stood out to me. The seafood section. Not because it was filled with lots of fresh seafood, on the contrary it was filled with all smoked fish and seafood. All of the fruits of the sea that you could imagine, smoked. It was an incredible sight, and also even more incredible trying and tasting. This smoked trout that I have used in this recipe, is not from that part of the world. It’s a river trout but nonetheless it is so so SO good. Beautiful in pasta with creme fraiche, I thought I would make a nice green salad instead. It works like magic here, with all of these greens and the lemon dill creme fraiche. Once again, so simple to put together and it’s a combination of fresh and smokey flavours and really great as a salad for dinner!

Prep time total: 15-20 minutes

Cook time: 5 minutes

Serves: 2

Ingredients:

2-3 x bunches of asparagus

1 x smaller sized smoked trout (rainbow trout snowy mountains)

4 tbsp crème fraiche

1 x lemon

1/2 x bunch of dill (chopped)

1 x spring onion (chopped)

salt

unsalted butter

olive oil

Method:

  1. Prepare the asparagus by setting a couple of asparagus spears aside and with a kitchen shaver make ribbons (discard of the end). Place into a small bowl, cover with olive oil and set aside.
  2. For the rest of the asparagus remove the ends by slicing them off or snapping them of using your fingers. Slice the asparagus spears in half lengthways. Place onto a hot pan and sauté with butter for 5 or so minutes. Season with salt.
  3. Clean the trout by removing the skin and the bones. Set aside.
  4. Prepare the crème fraiche with dill by finely chopping the dill and mixing it in with the crème fraiche and a large squeeze of lemon juice in a small cup.
  5. Serve by placing the asparagus on the base of the plate and top with the trout, asparagus ribbons, spring onion, extra fresh dill and a dollop of the crème fraiche dill mixture. Season with salt and finally top with extra lemon juice and olive oil.

Recipe created in collaboraton with Harris Farm Markets

Categories
Mains Salads