GENUINELY SOUTHERN FORESTS WATERCRESS LEAVES & EMULSION, FLAKED HOT SMOKED TROUT, YOGHURT & MUSTARD SEED BISCUITS

It may seem a little odd to have small shortbread biscuits in a salad, but they add a lovely soft buttery crunch that compliments the pepperiness of the watercress and smoky soft texture of the hot smoked trout. You can also serve the biscuits with drinks as a lovely starter.

Serves 4

INGREDIENTS

Mustard Seed Biscuits

• 225 g plain flour

• 150 g unsalted butter

• 100 g sharp vintage cheese

• ½ tsp black mustard seeds

• 1 free-range egg yolk

Hot Smoked Trout

• 3.8 litres water

• 340 g salt

• ²⁄₃ cup white sugar

• 1 bay leaf

• 1 tbsp black peppercorns

• 1 lrg fresh trout

• hickory, mesquite or other fragrant wood chips or sawdust for smoking

• vegetable oil

  
  

Emulsion

• 100g watercress, washed & roughly chopped

• 100 ml grapeseed oil

• 2 tsp Dijon mustard

• ½ tsp sugar

• sea salt flakes & freshly cracked black pepper

• 2-3 tbsp water

To Serve

• 2 lrg handfuls fresh watercress, washed

• ½ cup natural yoghurt

• 3-4 mustard seeds biscuits, per person

• ¹⁄₄ lrg hot smoked trout, off the bone & flaked into chunks

• black mustard seeds, to garnish

• 4 lemon wedges, to serve

METHOD

Mustard Seed Biscuits

Combine the ingredients in a food processor and pulse until the mixture jsut starts to adhere together. Divide the biscuit dough into two and, using aluminum foil, roll into 3 ½ cm diameter cylinders. Preheat oven to 180 degrees celcius and line baking trays with baking paper. Chill for 20 minutes before slicing into 1 cm thick slices. Lay on baking trays and bake for 20 to 25 minutes until golden. Cool on a wire cooling rack.

Hot Smoked Trout

Place the salt, sugar, peppercorns and bay leaf in a small saucepan and pour over enough of the water to cover. Bring to a simmer, stirring to dissolve salt and sugar before combining with the remaining water in a deep tray long enough for the trout. Submerge the trout, using a smaller tray or plates to keep the trout under the level of the water. Place in the fridge overnight.

Next day, remove the trout and wrap in a tea towel to dry. Leave the trout for up to an hour to air and completely dry while preparing the hot smoker. Following the manufacturer's instructions, preheat the charcoal and boil water for the waterbath. Put the wood chips on top of the coals and then place the waterbath on top.

Lightly oil the trout before laying it on the racks about the now smoking and steaming base. Cover with lid and smoke for 30 to 40 minutes.

The temperature should be around 70 degrees celcius. Check the inside of the trout for a light pink/rose colour and the skin should be golden and burnished. Using your fingers, gently slip the trout flesh off the bone, taking care to remove the pin bones.

Emulsion

Using a stick or strong bench top blender, puree all the ingredients until smooth, adding more water if needed to make a sauce the consistency of runny cream.

To Serve

Gently break the watercress into bite-sized lengths and divide onto four plates. Place spoonfuls of the emulsion in between the leaves, before topping with the smoked trout and mustard biscuits. Spoon a little yoghurt in small amounts on top of the salad and scatter over a few mustard seeds to garnish.

Serve each with a lemon wedge.

Recipe Credit: Sophie Zalokar

Photography Credit: Craig Kinder Photography