Name: David Moyle’s smoked trout, asparagus and radish salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 1 Desiree potato (about 140gm), cut into julienne; 4 asparagus spears, thinly sliced lengthways on a mandolin; 8 small French breakfast radishes, halved (see note); 1 golden shallot, thinly sliced on a mandolin; Juice of 1 lemon; 2 tbsp grapeseed oil; 200 gm thinly sliced smoked trout (see note); 2 cups (loosely packed) watercress sprigs; ¼ cup (loosely packed) dill sprigs; 5 gm finely grated fresh horseradish (optional; see note)

David Moyle’s smoked trout, asparagus and radish salad

Australian Gourmet Traveller recipe for Smoked trout, asparagus and radish salad from David Moyle of Peppermint Bay.

Serves 4

Prep

15M

Cook

Total

20M

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“For our wedding anniversary, my husband surprised me with a lovely dinner at Peppermint Bay in Woodbridge. Would you please ask chef David Moyle for his smoked trout salad recipe on my behalf?”

Jennifer Stewart, Battery Point, Tas

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

1 Desiree potato (about 140gm), cut into julienne

4 asparagus spears, thinly sliced lengthways on a mandolin

8 small French breakfast radishes, halved (see note)

1 golden shallot, thinly sliced on a mandolin

Juice of 1 lemon

2 tbsp grapeseed oil

200 gm thinly sliced smoked trout (see note)

2 cups (loosely packed) watercress sprigs

¼ cup (loosely packed) dill sprigs

5 gm finely grated fresh horseradish (optional; see note)

Method

Main

1.Blanch potato in boiling salted water until just tender (3-5 minutes), drain and set aside.

2.Combine asparagus, radish, shallot, lemon juice, oil and potato in a large bowl, season to taste and toss gently to combine. Add trout, watercress and dill, toss to combine, scatter with horseradish and serve.

If French breakfast radishes are unavailable, substitute other radishes. David Moyle prefers Woodbridge smoked trout. If fresh horseradish is unavailable, serve without horseradish.
This recipe is from the February 2011 issue of
.
Notes

David Moyle

Styling by Alice Storey

Styling by Vanessa Austin

Ingredients

Method

Main

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