Smoked trout with turmeric cashew dressing

Hi Friends,

I hope you enjoy the recipes and news on my website. Please would you support me by subscribing to my 15 year old newsletter? It’s free of course and you will get the latest tips, trends, tastes and event news once a month or so. Here’s the link

Also, I hope you can join me in Melbourne for Masterclass on September 7th for an interactive clinical food as medicine cooking class that is suitable for the absolute beginner through to the home pro. The focus is on improving cellular health and optimal wellness for spring. Class includes up to eight recipes created by you and will result in a sit down feast with a glass of wine (or two) or non-alcoholic beverages and comprehensive recipe booklets to download. Scroll down for TIX.

Smoked trout with turmeric cashew dressing

Serves: 4  Prep: 30 minutes  

Trout salad

1 smoked trout, skin, bones removed
1 cup assorted tomatoes, quartered or chopped
¼ cup roasted red capsicum, roughly chopped
¼ cup olives, roughly chopped
1 teaspoon capers
1 cup mixed lettuce, torn
½ cup watercress, picked over
Freshly ground black pepper

  1. Combine all ingredients in a large bowl

Turmeric cashew dressing 

A plant-based sauce you can use as Béarnaise substitute for beef or as Hollandaise with eggs or any BBQ meat or fish. Make it thicker for a dip with crackers and crudité.

½ cup raw cashews, soaked at least 1 hour
I lemon, juice of
¾ cup macadamia oil
¼ cup apple cider vinegar
1 teaspoon maple syrup
1 teaspoon Dijon mustard
1 clove garlic, peeled and chopped
1 piece ginger, peeled and chopped
1 small piece turmeric, peeled and chopped (optional)
1 teaspoon ground turmeric
Pinch salt
Water for blending if required

  1. Place all ingredients in a high speed blender.
  2. Blitz until extra smooth and creamy.
  3. Add water as required.
  4. Serve with salad.

Tasty toasted nuts and seeds

Yields: 3.5 cups  Prep: 10 minutes Cook: 5 minutes
1 cup sunflower seeds
1 cup pepitas
1 cup chopped almonds
¼ cup sesame seeds
¼ cp coconut flakes or shredded
¼ cup tamari
Good pinch smoked or regular paprika, chilli powder – optional

  1. Heat a large heavy based fry pan.
  2. When the pan is very hot, throw in the seeds and nuts.
  3. Stir in the sesame seeds and coconut with a wooden spoon.
  4. Stir often to prevent from burning.
  5. When they are starting to brown evenly, turn off the heat and splash in the tamari.
  6. Keep stirring until the seeds are well coated and most of the liquid has evaporated.
  7. Serve hot with a pinch of paprika and/or chilli powder.
  8. Or cool and store in an airtight container for 2 weeks.

The Melbourne Masterclass on September 7th is an interactive clinical food as medicine cooking class that is suitable for the absolute beginner through to the home pro. The focus is on improving cellular health and optimal wellness for spring. Class includes up to eight recipes created by you and will result in a sit down feast with a glass of wine (or two) or non-alcoholic beverages and comprehensive recipe booklets to download.

Saturday 7th September 2019 11 am – 3pm
Neff Market Kitchen, South Melbourne Market

Shop Melbourne Masterclass Subscribe to Newsletter

 

Print Friendly, PDF & Email