Smoked trout ‘tartare’ with granny smith and walnut salad

Smoked trout ‘tartare’ with granny smith and walnut salad

By
From
Taste of Australia
Serves
4 as an appetiser
Prep
15 mins
Cooking time
10 mins
Photographer
Stuart Scott

While not strictly speaking a tartare, this recipe was created by Monika Spalding from Wildbrumby Schnapps Distillery in Thredbo, using local Snowy Mountains hot smoked trout. One whole trout will yield about 230 g flesh.

Ingredients

Quantity Ingredient
60g walnut pieces
2 tablespoons caster sugar
1 small granny smith apple
1 1/2 tablespoons lemon juice
2 celery stalks, cut into 5 mm matchsticks
1 tablespoon finely chopped dill, plus 4 dill sprigs to serve
1 teaspoon apple cider vinegar
1 tablespoon apple or pear schnapps or apple juice
1 tablespoon extra-virgin olive oil
salt
freshly ground black pepper
1 x 350g hot smoked whole trout
1 tablespoon sour cream

Method

  1. Place the walnut pieces in a small non-stick frying pan over medium heat and toss for a few minutes to toast. Sprinkle over the caster sugar, reduce the heat to low and cook for 5 minutes or until caramelised, turning frequently with a silicone spatula. Be careful not to burn the sugar. Remove the nuts from the pan, place on a piece of baking paper and allow to cool.
  2. Peel and core the apple, cut into matchsticks and place in a small bowl. Add the lemon juice, celery, chopped dill, apple cider vinegar, schnapps and oil. Season to taste with salt and pepper.
  3. Remove the skin and bones from the trout, flake into large pieces and divide among four small plates. Top the trout with the dressed apple and celery mixture and caramelised walnuts. Place a teaspoon of sour cream on each plate, top with a dill sprig and serve immediately.

Wine

  • Much as schnapps would be wonderful here, a riesling or semillon would make a more moderate option.
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