Ingredients
1 smoked trout
1/2 red onion, finely sliced
1 bunch of radish, finely sliced
2 large tomatoes, roughly chopped
1 cup of marinated olives
1/2 cup of caper berries
4 roasted potatoes (you can boil them if you like)
3 soft boiled eggs, boil for 7 minutes, then peel
250g of green beans, cooked in salted water for 2 minutes
1 bunch of dill
Horseradish Vinaigrette
150g horseradish creme
100ml red wine vinegar
2 tablespoons dijon mustard
1 tablespoon honey
50g extra virgin olive oil
Salt flakes and pepper
Caper and Dill Creme Fraiche
200g creme fraiche
Zest of 1 lemon
2 tablespoon baby capers, roughly chopped
1/2 tablespoon seeded mustard
1/2 bunch of dill, roughly chopped
Salt and pepper
Recipe by Lyndey Milan
Photography by John Paul Urizar
Styling by Michaela Le Compte
Food prep by Sarah-Jane Hallett
Method
1. For the vinaigrette, place all of the ingredients into a blender or food processor and blitz on high for 30 seconds until everything is emulsified together. Then coat the beans and tomatoes with the dressing.
2. For the creme fraiche, place everything into a mixing bowl, season and taste. You want it to be slightly salty and sharp.
3. Assemble the salad ingredients onto a platter, with the creme fraiche served on the side.
Wine Match:
A crisp unoaked white or a dry modern Rosé