SMOKED TROUT CAESAR SALAD WITH ASPARAGUS & HORSERADISH

SERVES 4. PREP 15 MINS. COOK 15 MINS

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 lettuce hearts, leaves separated

• ½ bunch radishes, trimmed and thinly sliced (we used a mandolin)

• 2 (200g) hot-smoked river trout fillets, skin and bones removed, flaked

• 2 soft-boiled eggs, halved

• 3 sprigs dill, leaves picked, to serve

HORSERADISH DRESSING

• 2 tbsp mayonnaise

• 2 tsp horseradish cream

• 1 tbsp chopped dill

• Juice of ½ lemon

METHOD

1 Preheat the oven to 200C 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 aside. 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 horseradish dressing, combine all the ingredients in a small bowl and season.

4 Place butter lettuce hearts, asparagus, broad beans and radish in a bowl, add half the dressing and toss to coat. Place on a platter, top with flaked trout, soft-boiled eggs and dill and drizzle with remaining dressing.