Freek Out! Trout, beluga lentil, freekeh, horseradish dressing

I promised the team at Breville a special recipe for their Food Thinkers website so here it is! This recipe is the perfect all year ’round hot salad that makes a fancy mid weekend dinner, a substantial entrée or a part for a great shared platter main course. I have used Woodbridge hot smoked ocean trout available from the Byron Bay Seafood Market. You can replace the smoked fish for any slow cooked, braised or grilled protein of your choice. Or simply enjoy it on its own with lots of greens for a vegetarian option. 

Everwhere you look there seems to be a ‘new’ superfood on the market. The fact is that most of the seeds, cereals and grains are ancient and are simply rediscovered by savvy marketers. You can purchase and download my Superfoods Revealed research paper here. In short, freekeh or farik is also known as green wheat. It is a cereal made from green durum wheat that is roasted and rubbed to create its unique flavour. It resembles brown rice, with a similar earthy, nutty flavour and grainy texture that you can interchange with brown rice or quinoa. See also Teff


Hot smoked trout, braised cabbage, beluga lentil, freekeh, horseradish dressing

For the salad

250 grams smoked or cured trout 
½ cup beluga lentils
½ cup freekeh
1 cup red cabbage
1 dessertspoon Brookfarm macadamia oil
1 clove garlic
½ teaspoon fennel seeds, crushed
2 cups water
½ cup assorted green leaves

For the horseradish dressing

6 egg yolks
1 lemon, juice only
1 tablespoon white balsamic vinegar
Pinch salt
1 clove garlic
1 cup Brookfarm macadamia oil
1 tablespoon horseradish
1 teaspoon dijon mustard

For the salad

  1. Flake the fish, remove any residual bones. Set aside
  2. In a small saucepan, place lentils and add 1 cup of water. Bring to the boil
  3. Reduce heat and simmer until water absorbed and lentils are tender.
  4. Keep warm
  5. In another small saucepan, place freekeh and add 1 cup of water. Bring to the boil
  6. Reduce heat and simmer until water absorbed and freekeh is cooked through. Keep warm
  7. While lentils and freekeh are simmering, prepare the cabbage
  8. Fit the Breville Kitchen Wizz Pro with the adjustable slicing disc, set to position 5.0mm
  9. Place cabbage into the feed chute and shred
  10. In a large heavy based pan, heat oil. Add garlic and fennel seeds
  11. Sauté gently, then add the shredded cabbage and cook for about 7 minutes. Keep warm

For the dressing

  1. Fit the Breville Kitchen Wizz Pro with the QUAD processing blade
  2. Place egg yolks, lemon juice, vinegar, salt and garlic in the Breville Kitchen Wizz Pro
  3. Pulse until well combined
  4. Gently add the macadamia oil in a slow steady stream so as to thicken slightly
  5. You will have a thick but pourable mayonnaise style dressing
  6. Add horseradish and mustard and pulse again to combine. Check for seasoning
  7. Transfer to a glass jar and refrigerate until required for up to 3 days


  1. On a large platter or individual serving plates, add warm cabbage, lentil and freekeh
  2. Scatter flaked trout and garnish with seasonal green leaves
  3. Drizzle horseradish dressing over the salad and serve immediately


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