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Smoked ocean trout salad with Pocket Herbs Red Radish and Pocket Herbs Lemon Balm dressing

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  • Author: Samantha Gowing
  • Total Time: 20 minutes
  • Yield: Serves 2
  • Diet: Low Calorie


Pocket Herbs is nestled in the hills of beautiful Burringbar, in the Northern Rivers of NSW. The farm supplies wholesale agents, providores and retailers across Australia. Microgreens, gourmet leaves, rare edibles and native and non-native bush foods are grown commercially on-site in a purpose-built hydroponic system. This delicious salad showcases the versatility of Pocket Herbs micro greens. 



1 bunch radish
1 tablespoon extra-virgin olive oil
Pinch salt
Cracked black pepper
1 punnet Pocket Herbs Red Radish, snipped
200 g smoked ocean trout, sliced, rolled
2 baby cucumbers, finely sliced
1/4 green apple, very finely sliced
1/4 lime, finely sliced, slices cut into very small triangles

Lemon balm dressing
1 clove garlic, peeled
Pinch salt 2 tablespoons
Pocket Herbs Lemon Balm leaves, plus extra for garnish
1/2 lemon, juice of
1 tablespoon white wine vinegar
2 tablespoons olive oil


1. Remove excess radish leaves, leaving 1-2cm tops on, base stem removed, quartered lengthwise. Brush radishes with olive oil.

2. Heat a griddle pan over a high heat. Sear radishes for about 5 to 7 minutes, season with salt and pepper. Reduce heat to moderate and cook until they have grill marks, then remove and set-aside.

3. Meanwhile, scrape or finely mince the garlic with a pinch of salt on a clean board with the Pocket Herbs Lemon Balm leaves then place into a clean jar. Add lemon juice, white wine vinegar, extra-virgin olive oil. Then seal tightly with a lid and shake well. Use immediately or refrigerate in the jar for up to 3 days.

4. On a serving platter arrange snipped, clean Pocket Herbs Red Radish leaves. Decorate with grilled red radishes, then add smoked ocean trout curls, sliced cucumbers, apple slices and lime quarters. Drizzle with lemon balm dressing, garnish with a few Pocket Herbs Lemon Balm leaves. Divide onto individual serving plates with remaining dressing on the side.

  • Prep Time: 20 minutes
  • Category: Fish
  • Method: Salad
  • Cuisine: Modern Australian

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