- 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
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.”