Main Meals
Marinated smoked trout with green salad and sour cream-and-chive dressing
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Wine/Spirit Pairing
Woolworths Thelema Sauvignon Blanc 2016
Ingredients
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For the marinated smoked trout:
- 1 lemon, zested
- 2 T lemon juice
- 2 T dill, snipped
- 3 T olive oil
- Freshly ground pepper, to taste
- 150 g oak-smoked trout ribbons
- 100 g asparagus tips
- Olive oil, for moistening
- 1 butter lettuce
- 1 cos lettuce
- 1 English cucumber, shaved
- 80 g sugar snap peas
- 15 g baby pea shoots
- Rye bread, for serving For the sour cream-and-chive dressing, mix:
- 1 cup sour cream
- 1⁄4 cup thick mayonnaise
- 1 garlic clove, crushed
- 3 T chives, snipped
- Sea salt and freshly ground pepper, to taste
Method
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- To make the trout, mix the lemon zest, juice and dill. Whisk in the oil and season with pepper. Spoon over the trout.
- Lightly oil the asparagus, then pan-grill until tender and slightly charred. Season and set aside to cool.
- Rinse and drain the butter lettuce. Separate the leaves, then place on a platter. Add the cos lettuce, cucumber and sugar snap peas. Top with the marinated smoked trout and pea shoots.
- Serve with the dressing and rye bread on the side.
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