Name: Smoked trout and pickled cauliflower rolls
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 - 8
Ingredients: 4 long bread rolls (about 19cm long), halved lengthways; Melted butter, for brushing; 2 cups torn mixed soft herbs, such as basil, dill and flat-leaf parsley; ½ thinly sliced Spanish onion; Extra-virgin olive oil, to taste; Aïoli, to serve; 2 whole smoked trout, skin and bones discarded, flesh flaked; 150 gm Persian feta, crumbled; Pickled cauliflower; 1 small cauliflower (about 650 gm), broken into florets; 1 fennel bulb, thinly sliced; 3 salad onion bulbs, thinly sliced; 1 tbsp olive oil; 1½ tsp yellow mustard seeds; 500 ml apple cider vinegar (2 cups); 140 gm caster sugar; 1 tbsp sea salt flakes; 80 gm sultanas; 1 tsp finely grated ginger; 4 small green chillies (optional)

Smoked trout and pickled cauliflower rolls

Australian Gourmet Traveller recipe for smoked trout and pickled cauliflower rolls

Serves 4 - 8

Prep

15M

Cook

Total

20M

Skip to Recipe

Begin this recipe three days ahead to pickle the cauliflower.

Ingredients

4 long bread rolls (about 19cm long), halved lengthways

Melted butter, for brushing

2 cups torn mixed soft herbs, such as basil, dill and flat-leaf parsley

½ thinly sliced Spanish onion

Extra-virgin olive oil, to taste

Aïoli, to serve

2 whole smoked trout, skin and bones discarded, flesh flaked

150 gm Persian feta, crumbled

Pickled cauliflower

1 small cauliflower (about 650 gm), broken into florets

1 fennel bulb, thinly sliced

3 salad onion bulbs, thinly sliced

1 tbsp olive oil

1½ tsp yellow mustard seeds

500 ml apple cider vinegar (2 cups)

140 gm caster sugar

1 tbsp sea salt flakes

80 gm sultanas

1 tsp finely grated ginger

4 small green chillies (optional)

Method

Main

1.For pickled cauliflower, blanch cauliflower and fennel until tender but still crisp (1-2 minutes; see cook’s notes p184). Drain, rinse briefly under cold water to cool slightly and shake off excess water. Place in a bowl along with salad onion. Heat oil in a saucepan over medium-high heat, add mustard seeds and stir until seeds pop (10-20 seconds). Add vinegar, sugar, salt and 200ml water and bring to a simmer. Add sultanas, ginger and chillies, then pour mixture over cauliflower. Place in a sterilised jar, seal and store in a cool dark place or refrigerate for 3 days before using. Pickles will keep up to 3 months.

2.Brush cut sides of bread halves with butter and fry cut-side down in a large non-stick frying pan until golden and toasted (2-3 minutes).

3.Combine herbs, onion and olive oil to taste in a bowl. Spread bases of rolls with aïoli, then top with smoked trout, herb salad and feta. Season to taste, sandwich with tops of bread and serve with cauliflower pickles.