with aromatic apple slaw
Recipe by: Clement Pedro
Preparation 15 minutes
Cooking 5 minutes
2T Canola oil
±400g Lightly smoked trout
2 Granny smith Apples
lemon to squeeze over the apple
2 Red salad onions, thinly sliced
4T Roughly chopped parsley
5 Mint leaves
3 Rainbow radishes, thinly sliced
65ml Apple cider vinegar
2T Maple syrup
Pink peppercorns, crushed
Heat the oil over a medium heat. Add the trout skin side down and sear for 3-5 minutes or until the skin is golden and crisp. Remove from the pan, not cooking the other side. The trout is smoked and cured and searing the skin side is enough to cook the fish, but if you do prefer you can cook the other side for 1 minute.
For the slaw: thinly slice the apple before cutting into matchsticks, squeeze over the lemon juice to stop the apples turning brown. Add the apples to a mixing bowl along with the salad onions, parsley, mint, radishes, apple cider vinegar and maple syrup. Toss together.
Add the trout to a serving dish before topping with the salad and garnishing with the pink peppercorns.