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Dill-marinated calamari salad

5 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.”

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Smoked trout salad with ricotta fritters and buttermilk dressing

Smoked trout salad with ricotta fritters and buttermilk dressing

Ingredients

Method