Smoked Salmon & Trout Wreath
Serves 6
Ingredients
- 1 fennel bulb
- juice of 3 lemons
- good pinch of sugar
- 2 scallions
- 3 ripe avocados
- ½ cucumber, seeds removed and sliced
- 150g radishes, trimmed and thinly sliced
- 200g Goatsbridge Cold Smoked Trout, sliced
- 200g Goatsbridge Hot Smoked Trout, flaked
- 1 jar smoked trout caviar
- 15g fresh dill, sprigs removed
- 1 packet fresh pea shoots
- salt and freshly ground black pepper rye crackers or thin slices brown
- wheaten bread, to serve
Method
- Using a mandolin, thinly slice the fennel lengthways. Place in a bowl with the juice of one of the lemons. Add a large pinch of salt with the sugar, toss to combine and set aside to pickle.
- Cut the scallions into 8cm lengths, then slice very thinly lengthways. Place in a bowl of iced water for 2–3 minutes or until lightly curled, then drain and dry on kitchen paper.
- Peel and stone then roughly mash the avocados in a bowl. Add the remaining lemon juice, season generously and stir to combine.
- Drain the fennel. Spoon the mashed avocado in a heaped circle around the edge of a large plate.
- Arrange the pickled fennel, cucumber, radish, scallion curls along with the smoked trout over the top.
- Dollop on the trout caviar.
- Finish with the dill and pea shoots.
- Serve immediately with wheaten bread.
