Smoked salmon trout with lemongrass mayonnaise

6 servings Prep: 40 mins
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Locally smoked Franschoek salmon trout enhanced by the flavour of fresh lemongrass. Served with spring roll crisps.

By Food24 June 01 2015
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Ingredients (20)

special equipment: deep fryer
6 salmon trout — smoked
100 g carrots — julienned
100 g courgettes — baby, julienned
100 g asparagus — julienned
100 g cucumber — julienned
20 g fresh coriander — chopped
25 ml vinegar — white wine
5 ml Dijon mustard
75 ml canola oil
1 spring roll wrappers
1 eggs — yolk only
10 ml vinegar — white wine
300 ml canola oil
50 g lemongrass
lime — zest only
10 ml lime juice
5 ml salmon roe
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Cook the asparagus in boiling till tender and refresh in ice water.
Combine all the vegetables and add coriander.
Add a small amount of dressing.


Combine oil, water, and vinegar. Add a little salt for seasoning.

Spring roll crisps

Heat the fryer to 160°C.
Fry the cut spring roll pastry till golden brown.
Place on paper towel to drain the excess oil.

Lemongrass mayonnaise

Heat the oil up with the crushed lemongrass in to infuse the flavour. Remove from heat and allow to cool. Once cool strain the lemongrass out of the oil.
In a blender add the 1 egg yolk and white wine vinegar, slowly add the oil until it starts to thicken. Add the zest and season with a little salt and a little juice of the lime.

To serve

Drizzle the mayonnaise around the plate then layer the salmon and the salad.
Finish the top layer off with the salad.
Carefully place the crisp on top and place a little of the caviar around the plate.
Serve immediately.

Recipe reprinted with permission of Delia Harbottle, Head Chef for The Conservatory at The Cellars-Hohenort.
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