Smoked trout, caramelised cashew and roasted beetroot salad with ginger chilli dressing

Recipe from: 9/11/2002 12:00:00 AM
Ingredients 21
Servings 5
Time

Ingredients

  • 4
    medium beetroots, washed and ends removed
  • 100
    g
    raw cashew nuts
  • 30
    ml
    honey
  • 2
    ml
    Tabasco sauce
  • 30
    ml
    water
  • mixed lettuce including plenty of rocket
  • 250
    g
    cold smoked trout
  • DRESSING
  • 2
    egg yolks
  • 85
    ml
    peeled ginger, chopped
  • 2
    shallots, chopped
  • 30
    ml
    reduced-salt soya sauce
  • 45
    ml
    rice wine vinegar
  • 5
    ml
    sesame oil
  • 37
    ml
    honey
  • 15
    ml
    Dijon mustard
  • 2
    Serrano chillies, seeded and diced
  • 250
    ml
    olive oil
  • juice of half a lemon
  • Maldon salt
  • freshly ground black pepper
 

Method

 
Roast beetroots at 180 °C for 1 hour. Peel and dice.
Roast cashews at 180 °C until golden.
Heat honey in a saucepan over medium heat for 2 minutes.
Add cashews, Tabasco sauce and water and cook until cashews are coated and liquid has evaporated.
Spread nuts on wax or silicone paper and allow to cool.
To make dressing, place all ingredients (up to and including chillies) in a blender for 20 seconds.
With blender running, slowly add oil and blend until thick.
Add lemon juice, salt and pepper.
Break trout up into bite-sized pieces and scatter on the lettuce along with the beetroot and cashews.
Spoon dressing over as needed.
 

Read more on: fish/seafood  |  roast
 

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