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.
Butternut - 250g
Onion - 1
Chickpeas - 60g
Plain Tangy Mayo - 1 unit
Capers - 10g
Fresh Dill - 3g
Cucumber - 50g
Piquanté Peppers - 15g
Salad Leaves - 20g
Danish-style Feta - 30g
Smoked Trout Ribbons - 1 unit
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.
Butternut - 500g
Onion - 1
Chickpeas - 120g
Plain Tangy Mayo - 1 unit
Capers - 20g
Fresh Dill - 5g
Cucumber - 100g
Piquanté Peppers - 30g
Salad Leaves - 40g
Danish-style Feta - 60g
Smoked Trout Ribbons - 2 units
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.
Butternut - 750g
Onions - 2
Chickpeas - 180g
Plain Tangy Mayo - 2 units
Capers - 30g
Fresh Dill - 8g
Cucumber - 150g
Piquanté Peppers - 45g
Salad Leaves - 60g
Danish-style Feta - 90g
Smoked Trout Ribbons - 3 units
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.
Butternut - 1kg
Onions - 2
Chickpeas - 240g
Plain Tangy Mayo - 2 units
Capers - 40g
Fresh Dill - 10g
Cucumber - 200g
Piquanté Peppers - 60g
Salad Leaves - 80g
Danish-style Feta - 120g
Smoked Trout Ribbons - 4 units
Woolies Products in this dish
