Hot Smoked Trout Salad with Braised Cabbage & Beluga Lentils

Ingredients

• 250g smoked or cured trout
• 1/2 cup beluga lentils
• 1/2 cup freekeh
• 1/4 or 1/2 red cabbage
• 1 tablespoon macadamia oil
• 1 garlic clove, chopped
• 1/2 teaspoon fennel seeds, crushed
• 2 cups water
• 1/2 cup assorted green leaves

Horseradish Dressing

• 6 egg yolks
• 1 lemon, juice only
• 1 tablespoon white balsamic vinegar
• Pinch salt
• 1 garlic clove
• 250ml (1 cup) macadamia oil
• Finely grated fresh horseradish

Method

Method

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. Keep warm.
4. In another small saucepan, place freekeh and add 1 cup of water. Bring to the boil.
5. Reduce heat and simmer until water absorbed and freekeh is cooked through. Keep warm.
6. While lentils and freekeh are simmering, prepare the cabbage.
7. Fit the Kitchen Wizz Food Processor with the Disc Spindle and Adjustable Slicer, set to position 5.0mm.
8. Place cabbage into the feed chute and shred. Remove Disc Spindle and Adjustable Slicer from the bowl.
9. In a large heavy based pan, heat oil. Add garlic and fennel seeds. Sauté gently.

Horseradish Dressing

1. Fit the Kitchen Wizz Food Processor with the Quad® Blade.
2. Place egg yolks, lemon juice, vinegar, salt and garlic into the bowl of the Kitchen Wizz Food Processor.
3. Pulse until well combined.
4. Gradually add the macadamia oil in a slow steady stream so as to emulsify and thicken slightly. You will have a thick but pourable mayonnaise style dressing.
5. Add horseradish and pulse again to combine. Check for seasoning.
6. Transfer to a glass jar and refrigerate until required for up to 3 days.

To Serve

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