Need a secret salad sauce in your culinary repertoire? From now on, this caper & dill mayo will be your go-to for almost any seafood dish. With this recipe, you will be dousing it onto smoky trout ribbons that are resting on an intricate bed of roasted butternut, onion & crispy chickpeas, as well as a feta & piquanté pepper salad.
Smoked Trout & Herb Dressing
Smoked Trout & Herb Dressing
with roasted butternut & chickpeas
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butternut
- Capers
- Chickpeas
- Cucumber
- Danish-style Feta
- Fish
- Fresh Dill
- Onion
- Onions
- Piquanté Peppers
- Plain Tangy Mayo
- Salad Leaves
- Smoked Trout Ribbons
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
BUTTER-NUT FORGET Butternut
Preheat the oven to 200°C. Spread the Butternut pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In a bowl, dress the drained chickpeas with a drizzle of oil and seasoning. Set aside.
CAPER & DILL MAYO
In a small bowl, combine the mayo with the chopped Capers (to taste) and ½ the chopped dill. Loosen with water in 5ml increments until drizzling consistency. Season and set aside.
BRING ON THE FRESHNESS
In a bowl, combine the Cucumber half-moons, the drained peppers, the shredded salad leaves, the crumbled feta, a drizzle of olive oil, and seasoning. Set aside.
CRISPY Chickpeas
When the roast reaches halfway, spread the dressed Chickpeas over the veg and return to the oven for the remaining time.
NOW ABOUT THE TROUT
Make a bed of the roasted veg and top with the fresh salad. Lay over the trout ribbons and drizzle generously with the caper dressing. Garnish with the remaining dill.
BUTTER-NUT FORGET Butternut
Preheat the oven to 200°C. Spread the Butternut pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In a bowl, dress the drained chickpeas with a drizzle of oil and seasoning. Set aside.
CAPER & DILL MAYO
In a small bowl, combine the mayo with the chopped Capers (to taste) and ½ the chopped dill. Loosen with water in 5ml increments until drizzling consistency. Season and set aside.
BRING ON THE FRESHNESS
In a bowl, combine the Cucumber half-moons, the drained peppers, the shredded salad leaves, the crumbled feta, a drizzle of olive oil, and seasoning. Set aside.
CRISPY Chickpeas
When the roast reaches halfway, spread the dressed Chickpeas over the veg and return to the oven for the remaining time.
NOW ABOUT THE TROUT
Make a bed of the roasted veg and top with the fresh salad. Lay over the trout ribbons and drizzle generously with the caper dressing. Garnish with the remaining dill.
BUTTER-NUT FORGET Butternut
Preheat the oven to 200°C. Spread the Butternut pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In a bowl, dress the drained chickpeas with a drizzle of oil and seasoning. Set aside.
CAPER & DILL MAYO
In a small bowl, combine the mayo with the chopped Capers (to taste) and ½ the chopped dill. Loosen with water in 5ml increments until drizzling consistency. Season and set aside.
BRING ON THE FRESHNESS
In a bowl, combine the Cucumber half-moons, the drained peppers, the shredded salad leaves, the crumbled feta, a drizzle of olive oil, and seasoning. Set aside.
CRISPY Chickpeas
When the roast reaches halfway, spread the dressed Chickpeas over the veg and return to the oven for the remaining time.
NOW ABOUT THE TROUT
Make a bed of the roasted veg and top with the fresh salad. Lay over the trout ribbons and drizzle generously with the caper dressing. Garnish with the remaining dill.
BUTTER-NUT FORGET Butternut
Preheat the oven to 200°C. Spread the Butternut pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In a bowl, dress the drained chickpeas with a drizzle of oil and seasoning. Set aside.
CAPER & DILL MAYO
In a small bowl, combine the mayo with the chopped Capers (to taste) and ½ the chopped dill. Loosen with water in 5ml increments until drizzling consistency. Season and set aside.
BRING ON THE FRESHNESS
In a bowl, combine the Cucumber half-moons, the drained peppers, the shredded salad leaves, the crumbled feta, a drizzle of olive oil, and seasoning. Set aside.
CRISPY Chickpeas
When the roast reaches halfway, spread the dressed Chickpeas over the veg and return to the oven for the remaining time.
NOW ABOUT THE TROUT
Make a bed of the roasted veg and top with the fresh salad. Lay over the trout ribbons and drizzle generously with the caper dressing. Garnish with the remaining dill.
Frequently Asked Questions
What is the preparation time for Smoked Trout & Herb Dressing?
The preparation time for Smoked Trout & Herb Dressing with roasted butternut & chickpeas is between 30 and 45 minutes.
What is the total time required to make Smoked Trout & Herb Dressing with roasted butternut & chickpeas?
The total time required to make Smoked Trout & Herb Dressing with roasted butternut & chickpeas is between 40 and 55 minutes.
How many servings does Smoked Trout & Herb Dressing provide?
4 servings
What are the main ingredients in Smoked Trout & Herb Dressing?
Butternut, Capers, Chickpeas, Cucumber, Danish-style Feta, Fish, Fresh Dill, Onion, Onions, Piquanté Peppers, Plain Tangy Mayo, Salad Leaves, Smoked Trout Ribbons
What is the nutritional information of Smoked Trout & Herb Dressing?
Calories: 845, Carbs: 60 grams, Fat: grams, Protein: 26.7 grams, Sugar: 17.7 grams, Salt: 1586 grams
How do I prepare Smoked Trout & Herb Dressing?
NOW ABOUT THE TROUT: Make a bed of the roasted veg and top with the fresh salad. Lay over the trout ribbons and drizzle generously with the caper dressing. Garnish with the remaining dill. CAPER & DILL MAYO: In a small bowl, combine the mayo with the chopped capers (to taste) and ½ the chopped dill. Loosen with water in 5ml increments until drizzling consistency. Season and set aside. BUTTER-NUT FORGET BUTTERNUT: Preheat the oven to 200°C. Spread the butternut pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In a bowl, dress the drained chickpeas with a drizzle of oil and seasoning. Set aside. BRING ON THE FRESHNESS: In a bowl, combine the cucumber half-moons, the drained peppers, the shredded salad leaves, the crumbled feta, a drizzle of olive oil, and seasoning. Set aside. CRISPY CHICKPEAS: When the roast reaches halfway, spread the dressed chickpeas over the veg and return to the oven for the remaining time.
What should be prepared from my kitchen to make Smoked Trout & Herb Dressing?
Butternut, Capers, Chickpeas, Cucumber, Danish-style Feta, Fish, Fresh Dill, Onion, Onions, Piquanté Peppers, Plain Tangy Mayo, Salad Leaves, Smoked Trout Ribbons
How many calories does Smoked Trout & Herb Dressing have?
845 calories
How much fat content does Smoked Trout & Herb Dressing have?
grams
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