white wine vinegar Archives

Braai recipes

Sweet-and-sour pork

20 minutes

Mushroom recipes

Mushroom ketchup

15 minutes

Pork recipes

Fragrant pork with home-made pickle

6 hours

Brunch recipes

Hollandaise

20 minutes

Easter recipes

Home-made steamed buns with pickled cucumber and pickled fish

1 hour 15 minutes

Beans recipes

Chorizo, black bean and sweet potato fritters

1 hour

Avocado recipes

Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

30 minutes

Smoked trout salad with ricotta fritters and buttermilk dressing

Serves 4

Difficulty Easy

Prep Time 35 minutes

Cooking Time 10 minutes

Ingredients

1 lemon, juiced
400 g Woolworths lightly smoked trout
2 t fresh dill, chopped
100 g chevin
2 cloves garlic, crushed
220 g ricotta
2 T chives, snipped
Sea salt and freshly ground pepper, to taste
70 g flour
1 free-range egg, beaten
140 g dried breadcrumbs
Oil, for frying
4 beetroot, scrubbed and thinly sliced
100 g fresh peas, shelled and blanched
Baby leaves, for serving

For the buttermilk dressing, whisk:

3 T cream
½ lemon, juiced
1 T white wine vinegar
¼ cup buttermilk
Sea salt and freshly ground black pepper, to taste

Method

Squeeze the lemon juice over the trout, pat the dill onto the surface, then set aside.
To make the fritters, mash the chevin, garlic, ricotta and chives. Season and roll into golf-ball-sized fritters.
Flatten slightly and coat in the flour, dip into the egg and coat in breadcrumbs. Shallowfry in hot oil for a few seconds until golden brown. Drain on kitchen paper.
To serve, thinly slice the dill-coated trout, divide between four plates, top with slices of raw beetroot, peas and the hot fritters. Drizzle over the buttermilk dressing, season to taste and serve topped with the baby leaves.

Cook's note: If you’re not a big fan of ricotta, these fritters will change your mind. They’re best eaten hot out of the pan or in this simple salad.”

Browse more salad recipes here.

Spinach lasagne

Kung pao chicken

Durban fish curry

Sweet-and-sour pork

Mushroom ketchup

Fragrant pork with home-made pickle

Hollandaise

Home-made steamed buns with pickled cucumber and pickled fish

Chorizo, black bean and sweet potato fritters

Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

Moroccan-spiced carrot hummus with pickled carrots and flatbreads

Trout gravlax with quick pickled cucumber

Garlic aïoli

Poached egg pizza with smashed peas, charred leeks and dill mayo

Smoked trout salad with ricotta fritters and buttermilk dressing

Smoked trout salad with ricotta fritters and buttermilk dressing

Ingredients

Method