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Berry recipes

Ceviche-style blueberry trout

Ceviche-style blueberry trout

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

100 g blueberries, halved
8 purple spring onions, thinly sliced
2 t caster sugar
½ cup rice wine vinegar
2 limes, zested and juiced
1 garlic clove, grated
1 x 5 cm ginger piece, grated
400 g lightly smoked trout, very thinly sliced
Pea shoots, for serving

Method

Combine all the ingredients except the trout and pea shoots. When you are ready to serve, divide the trout between plates and spoon over the dressing. Garnish with the pea shoots.

Cook’s note: Serve with soft goat’s cheese, chives and toast if you like.

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Seared trout with buffalo mozzarella, cherries and gingered honey sauce

Rose pavlova with raspberries

Strawberries with a splash of coconut

Strawberry butter biscuits

Grilled halloumi, sweet strawberry and tomato salad

Berry fool

Oven-dried strawberries

Phosphate raspberry fizz

Blueberry-and-cherry pie

Caramelised chocolate crepes with cherry syrup

Easy stone fruit-and-berry pie

Ceviche-style blueberry trout

Ceviche-style blueberry trout

Ingredients

Method