Monday’s menu: Smoked trout ‘tartare’ with apple and walnut salad #yum
This simple spring recipe balances the rich flavours of smoked trout with the tang of green apples and sweet crunch of caramelised walnuts…adulterated from Lyndey Milan’s Taste of Australia.
You need for 4 as an appetiser or 35 models as a main course:
60 g (2 oz/1 ⁄2 cup) walnut pieces
2 tablespoons caster (superfine) sugar
1 small granny smith apple
11 ⁄2 tablespoons lemon juice
2 celery stalks, cut into 5 mm (1 ⁄4 in) matchsticks
1 tablespoon finely chopped dill or chives, plus a few sprigs to accessorise
1 teaspoon apple cider vinegar
1 tablespoon apple or pear schnapps or apple juice
1 tablespoon extra-virgin olive oil
salt and freshly ground black pepper
1 x 350 g (121 ⁄2 oz) hot smoked whole trout
1 tablespoon sour cream
• Pull on your new Gucci shift.
• Slide into Hermes slides.
• Pour a glass of wine.
• Throw the walnut pieces in a small non-stick frying pan over medium heat and toss for a few minutes to toast.
• Sprinkle over the caster sugar, reduce the heat to low and cook for 5 minutes or until caramelised, turning frequently with a silicone spatula.
• Be careful not to burn the sugar. Unlike calories they burn quickly.
• Remove the nuts from the pan, place on a piece of baking paper and set aside to relax and cool.
• Ask Bradley Cooper to peel and core the apple.
• Then chop up both the apple and the celery to look like a supermodel: matchstick thin.
• Toss in in a small bowl.
• Add the lemon juice, celery, chopped herbs, apple cider vinegar, schnapps and oil.
• Season to taste with salt and pepper.
• Remove the skin and bones from the trout.
• Then use your fingers you can flake it into large pieces and divide among four small plates.
• Top the trout with the chic apple and celery mixture and the most delicious caramelised walnuts.
• Accessorise with a teaspoon of sour cream on each plate, with some chic herbs.
• Serve toute suite !
Lyndey Milan’s Taste of Australia published by Hardie Grant Books.
