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COOKBOOK: Mag recipe

RATE: ❤️❤️❤️👌🏻💲💲

Ok, so there is a little preparation in chopping up the ingredients but with the help of a food processor (and it doesn’t have to be a fancy one) this will be a piece of cake!

Trout here in Sydney at this time of the year is a little on the expensive. You can substitute this with salmon if you wish. I personally love salmon so if you can splurge, do so!

Easy as 1-2-3 . Take the pieces skin up, place them on a tray and sprinkle with salt, pepper and olive oil. Touch it up with slices of lemon and stick it in a moderate oven for no longer than 15-20mins. Dont over cook it!I It still has to have that pink flesh when you break it up with a fork.

For all those fish eaters, you won’t be disappointed. Trout in a salad is perfect for a summer’s lunch, you’ll definitely want seconds!



2 fillets of trout - smoked / grilled/ baked

1 green apple - grated or cut into matchsticks

1 small fennel head, shaved (I substituted this with celery)

1 red witlof (or bag of mixed salad leaves)

1/2 bunch of watercress leaves

Lemon wedges to serve

Lemon Creme fraiche:

30ml fresh lemon juice

120ml creme fraiche

120ml olive oil

(combine all ingredients)

Bake the trout in moderate oven for 15-20 minutes. Set aside.

Combine all ingredients. Season salad with salt & pepper. Drizzle with lemon creme fraiche. Mix. Add the trout in salad and mix gently. Ready to serve.

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