Avocado with Cured Trout
by Electrolux Appetite for Excellence 2010 Young Chef runner up Danika Heslop
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Ingredients 2 thin slices sourdough bread 10 mL macadamia oil salt
200g trout fillet 100g salt 100g sugar 10g red peppercorns 10g coriander seeds 10g peppercorns 10g fennel seeds 1 lemon zest 1 lime zest 1 sprig dill
2 avocado 1 lemon juice 1 lime juice salt and pepper 20mL Hunter Valley olive oil
50mL crème fraiche 1 bunch chives salt and pepper
baby watercress red garnet native wild sorrel pea shoots dill sprigs rocket baby rocket chervil radish
trout roe flying fish roe |
Method preheat oven to 150 degrees celcius cut the bread into rounds with a small cutter brush with the oil and season cook at for approx. 10 min or until golden
mix all the ingredients together and cover the trout after 3 hours rinse and dice into small cubes
peel, deseed and dice the avocado marinate with the citrus and olive oil, season
finely chop the chives whisk together with crème fraiche until stiff place in a piping bag
pick the leaves, wash and mix finely slice the radish and julienne
in a small metal mould, place in the crouton press the avocado around the outside of the mould place the trout in the centre leaving a small hole in the middle fill the cream in the very centre place the roes around the outside of the top of the mould remove the mould dress the salad and radish in olive oil and salt place on the top to finish
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Download the recipe here
