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


This recipe is the perfect all-year-round hot salad that makes a fancy mid-week, a substantial entrée or a part for a great shared platter main course. I have used Woodbridge hot smoked ocean trout available from fine food retailers. You can replace the smoked fish with 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

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


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  • Author: Samantha Gowing

Ingredients

Scale

For the salad
250 grams smoked or cured trout
1/2 cup beluga lentils
1/2 cup freekeh
1 cup red cabbage
1 dessertspoon macadamia oil
1 clove garlic
1/2 teaspoon fennel seeds, crushed
2 cups water
1/2 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 macadamia oil
1 tablespoon horseradish
1 teaspoon Dijon mustard


Instructions

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 it 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.

Plating

  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.

Good Chef Bad Chef Smoked trout salad with turmeric cashew dressing      

 

Twice cured ocean trout with horseradish dressing

 

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