Smoked Trout & Cauliflower Couscous Salad Bowls with Horseradish Dressing
250 g smoked trout fillet
small handful frozen peas, thawed
1 ripe avocado, roughly sliced
a few fresh mint leaves, for garnishing
salt and freshly gro
und black pepper
Horseradish dressing
¼ cup olive oil
2 Tbsp lemon juice
1–2 tsp creamed horseradish
pinch of salt
a little healthy natural sweetener
Type of dish
Entree's
Occasion, extravagance & level of difficulty
Fast cooking
PreparationRoughly chop the cauliflower and add to a food processor. Blitz for
1–2 minutes, or until the cauliflower has a grain-like consistency,
similar to couscous.
Prepare the dressing by mixing all the ingredients together. Check for
seasoning.
Add the cauliflower to a large saucepan of lightly salted boiling water
and cook for 2–3 minutes. Drain well and divide between two serving
bowls.
Top the ‘couscous’ with flaked smoked trout, sprinkle over the peas,
and add the avocado slices and mint leaves. Season to taste with salt
and pepper and dress generously with the horseradish dressing. Eat as
soon as possible.
1–2 minutes, or until the cauliflower has a grain-like consistency,
similar to couscous.
Prepare the dressing by mixing all the ingredients together. Check for
seasoning.
Add the cauliflower to a large saucepan of lightly salted boiling water
and cook for 2–3 minutes. Drain well and divide between two serving
bowls.
Top the ‘couscous’ with flaked smoked trout, sprinkle over the peas,
and add the avocado slices and mint leaves. Season to taste with salt
and pepper and dress generously with the horseradish dressing. Eat as
soon as possible.
TipsAdd a handful of Home-grown Mung Bean Sprouts (see page 60) for
a dose of extra goodness.
To make your own trout at home, preheat the oven to 190 °C, place the
raw trout fillet in a shallow baking dish, drizzle with olive oil and a sprinkling
of whole yellow mustard seeds and a little chopped fresh dill, season, and
then bake for about 8 minutes, or until just cooked through.
a dose of extra goodness.
To make your own trout at home, preheat the oven to 190 °C, place the
raw trout fillet in a shallow baking dish, drizzle with olive oil and a sprinkling
of whole yellow mustard seeds and a little chopped fresh dill, season, and
then bake for about 8 minutes, or until just cooked through.