Archive | January, 2012

Hot smoked trout salad and clove poached peaches

17 Jan

With poached peaches

Peroni advised but not madatory

Here is a simple salad which I love. Smoked trout is fantastic and is sustainable! Peaches are AWESOME in Australia at the moment sweet and just too good to resist. So for dessert, the quintessential poached peaches.

Preparation time: 5 mins
Total time: 5 mins
Serves: 4
Cost per person $5.00
Prices are based on Woolworths


  • Hot smoked Trout
  • Salad veg

  • Half a bag of baby spinach beetroot salad mix
  • 6-8 small gherkins finely chopped
  • a punnet of cherry tomato’s
  • 1 small can of sweetcorn
  • Dressing

  • 4 tsp of cream of horseradish(spice it up and add extra)
  • 4 tsp sour cream
  • 2 tsp of finely chopped flat leaf Parsley
  • a squeeze of lemon juice
  • yummm

    Use vodka or brandy to poach instead of wine

    Poached peaches

  • 4 peaches
  • 4 cloves
  • a glass of white wine
  • 2 tbsp brown sugar
  • 4 tsp of sour cream to serve
  • Hot smoked trout salad, directions:

    A whole hot smoked trout has 4 fillets. Peel away the skin and using a fork in a downward motion to the fishes head strip the the flesh away from the bones. GENTLY so you do not get any bones in the flesh and set aside. Bring together all the salad components in a bowl mixing in the smoked trout and plate. Then in a small bowl roughly mix together the dressing and serve on the side.

    Clove poached peaches, directions:

    Poached peaches are too tasty and too easy. Use alcohol to poach the roughly sliced peaches, 1 glass of white wine is a good start to 1 glass of water. Use vodka or brandy in smaller ratios to increased water and play with spices. I used clove, but try cardamon or cinnamon. Place all the ingredients apart from the sour cream in a good pan, bring the contents to a boil then simmer for a further 10 minutes. Serve with a tsp of sour cream, mmmmmmmmmmmmm.