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Smoked trout with fig and fetta salad May 25, 2010 While we were at Beechworth in northeast Victoria recently we loitered under the giant pines in Queen Victoria Park and had a look around the Rotary Club crafts market. Assorted providores had their wares on show and we stopped by to chat with the man from Boosey Creek who was selling cheeses. I’m a sucker for marinated fetta. I like getting two for one – cheese and olive oil. We tried the Katamatite Crumble and liked the flavour of the one flavoured with lemon myrtle and pepper. Michael Ryan, chef at Provenance restaurant suggested we might make a detour through Ruffy and visit the local produce store there and I ended up with a smoked trout and some relish.
Skinned trout removed from the bone and broken into chunks and finger lime wedges for sharpness In New Zealand, the only way to get trout is catch it yourself or sweet-talk an angler friend. It cannot be sold. Here in Australia, however, trout is readily available and a nice little smoked rainbow makes a delicious meal for two. The layer of fat under the skin keeps the trout moist through the hot smoking process. It was a leisurely meander home and after a weekend of dining indulgence we weren’t looking for a large meal that night. There are still a few figs around so I made a quick salad to enjoy the last of these autumn delights and had it with the trout. The horseradish in the dressing also gave the trout a little piquant lift as did a couple of finger limes that were bursting with flavour.
Fig and fetta salad 3 cups washed baby spinach leaves Horseradish dressing 4 tablespoons olive oil (from fetta cheese) Arrange the salad makings on a pretty platter, shake the dressing ingredients together and pour over the salad, saving a little for the trout if you are having some.
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