Smoked Trout Caesar Salad With Asparagus And Horseradish

Recipe by: www.delicious.com.au

Serves 4

INGREDIENTS

• ½ loaf day-old sourdough, torn into 5cm pieces
• ¼ cup (60ml) olive oil
• ¼ cup (25g) finely grated parmesan
• 2 bunch asparagus, trimmed
• 600g broad beans, podded (to give about 300g)
• 2 butter lettuces hearts, leaves separated
• ½ bunch radishes, trimmed and thinly sliced (we used a mandolin)
• 2 (200g) hot-smoked trout fillets, skin and bones removed, flaked
• 2 soft-boiled eggs, halved
• 3 sprigs dill, leave picked, to serve

HORSERADISH DRESSING

• 2 tbs mayonnaise
• 2 tsp horseradish cream
• 1 tbs chopped dill
• Juice of ½ lemon

METHOD

• 1.Preheat the oven to 200°C and line an oven tray with baking paper. Place bread, oil and parmesan in a large bowl, season and toss to coat. Spread on lined tray and bake for 12-15 minutes until golden and crisp. Set side. Bring a large saucepan of salted water to the boil and cook asparagus for 1 minute, then remove from pan and plunge into iced water for 2 minutes to refresh, then set aside.
• 2.Cook broad beans in same water for 1 minute, then drain, plunge into iced water for 2 minutes, drain again and pop the beans out of their skins.
• 3.For the dressing, combine all the ingredients in a small bowl and season.
• 4.Place lettuce, asparagus, broad beans and radish in a bowl, add half the dressing and toss to coat. Place on a platter, top with trout, eggs and dill and drizzle with remaining dressing.