Trout Salad

trout salad

Trout Salad with spicy tomato dressing

Trout Salad with spicy tomato dressing
Prep time: 
Cook time: 
Total time: 
  • 2 fillets Rainbow trout
  • 10 parsley leaves
  • 1 red onion
  • ½ endive
  • Spiced tomato dressing
  • 5 Ripe tomatoes
  • 1 large shallot, finely diced
  • Coriander seed, cumin seed, roasted & gridded
  • Extra virgin oil
  • Red wine vinegar
  • Pinch of sea salt
  1. Cut rainbow trout fillets into bite size pieces
  2. wash
  3. Spiced tomato dressing
  4. Set up a bowl of ice water.
  5. Give a light cross cut on top of the tomatoes. Blanch the tomatoes in a large pot of boiling water (make the water is deep enough) for 10 seconds. And transfer to the ice water.
  6. Peel away the skin.
  7. Cut tomatoes in a quarter and use knife peel the seed part out.
  8. Dice the tomato cheeks. Roast with olive oil in over at 180 degree for 5 mins.
  9. Put roasted tomato, diced shallot in food processer make a chunky puree.
  10. Use roasted spices, vinegar, salt season it.


Trout Salad with spicy tomato dressing

Cooking Tips: Don’t over fry the trout, make some fresh garlic chips to give the dish a bit of extra punch, you can make these by getting some good Australian garlic and finely slicing the bulbs on a mandoline. Then heat 100 ml of olive oil in a fry pan and cook the garlic until light and crispy, remove and place on paper towelling.

Why not try a trout Farm Fishing?

Buxton trout farm has some of the best rainbow trout in the country, it is fun for the whole family and a great experience i can truly recommend.



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