Ready Time: 45 mins
Preparation Time: 45 mins
Cooking Time: -
Serves: 2
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
- Flake the fish, remove any residual bones. Set aside.
- In a small saucepan, place lentils and add 1 cup of water. Bring to the boil.
- Reduce heat and simmer until water absorbed and lentils are tender. Keep warm.
- In another small saucepan, place freekeh and add 1 cup of water. Bring to the boil.
- Reduce heat and simmer until water absorbed and freekeh is cooked through. Keep warm.
- While lentils and freekeh are simmering, prepare the cabbage.
- Fit the Kitchen Wizz Food Processor with the Disc Spindle and Adjustable Slicer, set to position 5.0mm.
- Place cabbage into the feed chute and shred. Remove Disc Spindle and Adjustable Slicer from the bowl.
- In a large heavy based pan, heat oil. Add garlic and fennel seeds. Sauté gently.
Horseradish Dressing
- Fit the Kitchen Wizz Food Processor with the Quad® Blade.
- Place egg yolks, lemon juice, vinegar, salt and garlic into the bowl of the Kitchen Wizz Food Processor.
- Pulse until well combined.
- 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.
- Add horseradish and pulse again to combine. Check for seasoning.
- Transfer to a glass jar and refrigerate until required for up to 3 days.
To Serve
- On a large platter or individual serving plates, add cabbage, lentils and freekeh.
- Scatter flaked trout and garnish with seasonal green leaves. Drizzle horseradish dressing over the salad and serve immediately.