Need a secret salad sauce in your culinary repertoire? From now on, this caper & chive 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 & Creamy Herb Dressing
Smoked Trout & Creamy 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 Chives
- NOMU Italian Rub
- Onion
- Onions
- Piquanté Peppers
- Salad Leaves
- Smoked Trout Ribbons
- Vegan Mayo
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
BUTTER-NUT FORGET Butternut
Preheat the oven to 200°C. Spread the Butternut and the onion on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In a bowl, dress the chickpeas with a drizzle of oil and seasoning. When the roast reaches halfway, spread the dressed chickpeas over the veg and return to the oven for the remaining time. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). At the halfway mark, add the dressed chickpeas.
CAPER & CHIVE MAYO
In a small bowl, combine the mayo with the Capers (to taste) and ½ the chives. Loosen with water in 5ml increments until drizzling consistency. Season and set aside.
BRING ON THE FRESHNESS
In a bowl, combine the Cucumber, the peppers, the salad leaves, the feta, a drizzle of olive oil, and seasoning. Set aside.
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 chives.
BUTTER-NUT FORGET Butternut
Preheat the oven to 200°C. Spread the Butternut and the onion on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In a bowl, dress the chickpeas with a drizzle of oil and seasoning. When the roast reaches halfway, spread the dressed chickpeas over the veg and return to the oven for the remaining time. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). At the halfway mark, add the dressed chickpeas.
CAPER & CHIVE MAYO
In a small bowl, combine the mayo with the Capers (to taste) and ½ the chives. Loosen with water in 5ml increments until drizzling consistency. Season and set aside.
BRING ON THE FRESHNESS
In a bowl, combine the Cucumber, the peppers, the salad leaves, the feta, a drizzle of olive oil, and seasoning. Set aside.
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 chives.
BUTTER-NUT FORGET Butternut
Preheat the oven to 200°C. Spread the Butternut and the onion on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In a bowl, dress the chickpeas with a drizzle of oil and seasoning. When the roast reaches halfway, spread the dressed chickpeas over the veg and return to the oven for the remaining time. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway). At the halfway mark, add the dressed chickpeas.
CAPER & CHIVE MAYO
In a small bowl, combine the mayo with the Capers (to taste) and ½ the chives. Loosen with water in 5ml increments until drizzling consistency. Season and set aside.
BRING ON THE FRESHNESS
In a bowl, combine the Cucumber, the peppers, the salad leaves, the feta, a drizzle of olive oil, and seasoning. Set aside.
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 chives.
BUTTER-NUT FORGET Butternut
Preheat the oven to 200°C. Spread the Butternut and the onion on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In a bowl, dress the chickpeas with a drizzle of oil and seasoning. When the roast reaches halfway, spread the dressed chickpeas over the veg and return to the oven for the remaining time. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway). At the halfway mark, add the dressed chickpeas.
CAPER & CHIVE MAYO
In a small bowl, combine the mayo with the Capers (to taste) and ½ the chives. Loosen with water in 5ml increments until drizzling consistency. Season and set aside.
BRING ON THE FRESHNESS
In a bowl, combine the Cucumber, the peppers, the salad leaves, the feta, a drizzle of olive oil, and seasoning. Set aside.
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 chives.
Frequently Asked Questions
What is the preparation time for Smoked Trout & Creamy Herb Dressing?
The preparation time for Smoked Trout & Creamy Herb Dressing with roasted butternut & chickpeas is between 30 and 45 minutes.
What is the total time required to make Smoked Trout & Creamy Herb Dressing with roasted butternut & chickpeas?
The total time required to make Smoked Trout & Creamy Herb Dressing with roasted butternut & chickpeas is between 40 and 55 minutes.
How many servings does Smoked Trout & Creamy Herb Dressing provide?
4 servings
What are the main ingredients in Smoked Trout & Creamy Herb Dressing?
Butternut, Capers, Chickpeas, Cucumber, Danish-style Feta, Fish, Fresh Chives, NOMU Italian Rub, Onion, Onions, Piquanté Peppers, Salad Leaves, Smoked Trout Ribbons, Vegan Mayo
What is the nutritional information of Smoked Trout & Creamy Herb Dressing?
Calories: 851, Carbs: 70 grams, Fat: grams, Protein: 30.9 grams, Sugar: 24.1 grams, Salt: 2053 grams
How do I prepare Smoked Trout & Creamy Herb Dressing?
BUTTER-NUT FORGET BUTTERNUT: Preheat the oven to 200°C. Spread the butternut and the onion on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In a bowl, dress the chickpeas with a drizzle of oil and seasoning. When the roast reaches halfway, spread the dressed chickpeas over the veg and return to the oven for the remaining time. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). At the halfway mark, add the dressed chickpeas. 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 chives. CAPER & CHIVE MAYO: In a small bowl, combine the mayo with the capers (to taste) and ½ the chives. Loosen with water in 5ml increments until drizzling consistency. Season and set aside. BRING ON THE FRESHNESS: In a bowl, combine the cucumber, the peppers, the salad leaves, the feta, a drizzle of olive oil, and seasoning. Set aside.
What should be prepared from my kitchen to make Smoked Trout & Creamy Herb Dressing?
Butternut, Capers, Chickpeas, Cucumber, Danish-style Feta, Fish, Fresh Chives, NOMU Italian Rub, Onion, Onions, Piquanté Peppers, Salad Leaves, Smoked Trout Ribbons, Vegan Mayo
How many calories does Smoked Trout & Creamy Herb Dressing have?
851 calories
How much fat content does Smoked Trout & Creamy Herb Dressing have?
grams
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