Mmmouthwatering mustard seed-covered smoked trout ribbons adorn a green salad, which features plump edamame beans, oven roasted butternut & red bell peppers infused with smoked paprika, and pickled onions. Finished with crumblings of feta.
Mustard Smoked Trout Salad
Mustard Smoked Trout Salad
with spiced butternut & pickled onion
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Butternut
- Cucumber
- Danish-style Feta
- Edamame Beans
- Fish
- Green Leaves
- Mustard Seeds
- Onion
- Smoked Paprika
- Smoked Trout Ribbons
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, the smoked paprika, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). At the halfway mark, spread the pepper strips on a separate roasting tray. Coat in oil and season. Roast in the hot oven for the remaining time.
PICKLED ONION
In a bowl, combine the vinegar, 5ml of sweetener, and seasoning. Toss through the sliced onion and set aside to pickle. Drain just before serving, reserving the pickling liquid.
PREP STEP
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. In a dish, coat the smoked trout with the mustard seeds.
SIMPLE SALAD
In a bowl, combine the rinsed green leaves, the pickled onion (to taste), the cucumber matchsticks, a drizzle of olive oil, and seasoning.
DELISH FISH DISH
Plate up the leafy salad and top with the pepper strips, the edamame beans, and the roasted butternut. Drizzle over the reserved pickling liquid. Top with the trout ribbons and crumble over the drained feta. Enjoy, Chef!
Butternut - 250g
Smoked Paprika - 2,5ml
Bell Pepper - 1
White Wine Vinegar - 40ml
Onion - 1
Edamame Beans - 40g
Smoked Trout Ribbons - 1 unit
Mustard Seeds - 10ml
Green Leaves - 20g
Cucumber - 100g
Danish-style Feta - 30g
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, the smoked paprika, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). At the halfway mark, spread the pepper strips on a separate roasting tray. Coat in oil and season. Roast in the hot oven for the remaining time.
PICKLED ONION
In a bowl, combine the vinegar, 10ml of sweetener, and seasoning. Toss through the sliced onion and set aside to pickle. Drain just before serving, reserving the pickling liquid.
PREP STEP
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. In a dish, coat the smoked trout with the mustard seeds.
SIMPLE SALAD
In a bowl, combine the rinsed green leaves, the pickled onion (to taste), the cucumber matchsticks, a drizzle of olive oil, and seasoning.
DELISH FISH DISH
Plate up the leafy salad and top with the pepper strips, the edamame beans, and the roasted butternut. Drizzle over the reserved pickling liquid. Top with the trout ribbons and crumble over the drained feta. Enjoy, Chef!
Butternut - 500g
Smoked Paprika - 5ml
Bell Pepper - 1
White Wine Vinegar - 80ml
Onion - 1
Edamame Beans - 80g
Smoked Trout Ribbons - 2 units
Mustard Seeds - 20ml
Green Leaves - 40g
Cucumber - 200g
Danish-style Feta - 60g
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, the smoked paprika, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). At the halfway mark, spread the pepper strips on a separate roasting tray. Coat in oil and season. Roast in the hot oven for the remaining time.
PICKLED ONION
In a bowl, combine the vinegar, 15ml of sweetener, and seasoning. Toss through the sliced onion and set aside to pickle. Drain just before serving, reserving the pickling liquid.
PREP STEP
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. In a dish, coat the smoked trout with the mustard seeds.
SIMPLE SALAD
In a bowl, combine the rinsed green leaves, the pickled onion (to taste), the cucumber matchsticks, a drizzle of olive oil, and seasoning.
DELISH FISH DISH
Plate up the leafy salad and top with the pepper strips, the edamame beans, and the roasted butternut. Drizzle over the reserved pickling liquid. Top with the trout ribbons and crumble over the drained feta. Enjoy, Chef!
Butternut - 750g
Smoked Paprika - 7,5ml
Bell Peppers - 2
White Wine Vinegar - 120ml
Onion - 1
Edamame Beans - 120g
Smoked Trout Ribbons - 3 units
Mustard Seeds - 30ml
Green Leaves - 60g
Cucumber - 300g
Danish-style Feta - 90g
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, the smoked paprika, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). At the halfway mark, spread the pepper strips on a separate roasting tray. Coat in oil and season. Roast in the hot oven for the remaining time.
PICKLED ONION
In a bowl, combine the vinegar, 20ml of sweetener, and seasoning. Toss through the sliced onion and set aside to pickle. Drain just before serving, reserving the pickling liquid.
PREP STEP
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. In a dish, coat the smoked trout with the mustard seeds.
SIMPLE SALAD
In a bowl, combine the rinsed green leaves, the pickled onion (to taste), the cucumber matchsticks, a drizzle of olive oil, and seasoning.
DELISH FISH DISH
Plate up the leafy salad and top with the pepper strips, the edamame beans, and the roasted butternut. Drizzle over the reserved pickling liquid. Top with the trout ribbons and crumble over the drained feta. Enjoy, Chef!
Butternut - 1kg
Smoked Paprika - 10ml
Bell Peppers - 2
White Wine Vinegar - 160ml
Onion - 1
Edamame Beans - 160g
Smoked Trout Ribbons - 4 units
Mustard Seeds - 40ml
Green Leaves - 80g
Cucumber - 400g
Danish-style Feta - 120g
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