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Marinated smoked trout with green salad and sour cream-and-chive dressing

Marinated smoked trout with green salad and sour cream-and-chive dressing

Name: Asparagus with anchovy butter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Starters & Light meals
Ingredients: pack asparagus 1 x 170 g ,butter 125 g,anchovies 8,lemon zest 1t,lemon juice 2 T,Woolworths oak-smoked Stanford cheese 120 g

By Phillippa Cheifitz

Serves 8

Difficulty Easy

Prep Time 20 minutes

Ingredients

For the marinated smoked trout:

1 lemon, zested
2 T lemon juice
2 T dill, snipped
3 T olive oil
Freshly ground pepper, to taste
150 g oak-smoked trout ribbons
100 g asparagus tips
Olive oil, for moistening
1 butter lettuce
1 cos lettuce
1 English cucumber, shaved
80 g sugar snap peas
15 g baby pea shoots
Rye bread, for serving

For the sour cream-and-chive dressing, mix:

1 cup sour cream
1⁄4 cup thick mayonnaise
1 garlic clove, crushed
3 T chives, snipped
Sea salt and freshly ground pepper, to taste

Method

To make the trout, mix the lemon zest, juice and dill. Whisk in the oil and season with pepper. Spoon over the trout.

Lightly oil the asparagus, then pan-grill until tender and slightly charred. Season and set aside to cool.

Rinse and drain the butter lettuce. Separate the leaves, then place on a platter. Add the cos lettuce, cucumber and sugar snap peas. Top with the marinated smoked trout and pea shoots.

Serve with the dressing and rye bread on the side.

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Ingredients

Method