Starters & Light meals
Trout crudo
8
Easy
20 minutes, plus 30 minutes’ chilling time
10 minutes
“You could make this with fresh yellowtail, tuna or salmon and bulk it up with diced avo. Make a platter and let everyone dig in.” – Abigail Donnelly
Wine/Spirit Pairing
Woolworths Diemersdal Passion Fruit Sauvignon Blanc
Ingredients
Method
- 500 g Woolworths rainbow trout portions
- 1 cup orange juice
- 2 T Woolworths horseradish sauce
- 1 cup crème fraîche
- 1 cup sunflower oil
- 100 g capers, drained, dried and opened up slightly
- 2 x 35 g packets Woolworths rainbow trout skin salt and vinegar-flavoured crisps
- 50 g Woolworths trout pearls
Method
Ingredients
1. Chop the fish into small cubes. Pour over the orange juice, cover and chill for 30 minutes.
2. Mix the horseradish and crème fraîche.
3. Heat the oil in a saucepan, add the capers and fry until slightly crispy. Drain on kitchen paper. 4 To serve, dollop the crème fraîche onto a platter and top with the trout and capers. Add the fish skin crisps and trout pearls.
Find more Christmas recipes here.
Photographs: Jan Ras
Food assistants: Emma Nkunzana and Nicola Naude
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