Smoked trout salad with ricotta fritters and buttermilk dressing

Smoked trout salad with ricotta fritters and buttermilk dressing

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  • 4
  • Easy
  • 35 minutes
  • 10 minutes
  • Raats Original Chenin Blanc 2013


  • 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

Cooking Instructions

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.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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