Huon Cold Smoked Ocean Trout ‘Carpaccio-style’ with torn herbs, lemon zest and pepper dressing

We’ve combined our Cold Smoked Ocean Trout with the hottest new food trend and it’s safe to say, we’re never looking back. With only 10 minutes preparation time this recipe will soon be in your favourites list.

Huon Cold Smoked Ocean Trout ‘Carpaccio-style’ with torn herbs, lemon zest and pepper dressing
Preparation:
10 Minutes
Cooking:
1 Minutes
Serves:
1

Ingredients

  • 3 slices Cold Smoked Ocean Trout
  • 1/4 cup continental parsley sprigs
  • 2 sprigs dill fronds
  • 1/4 cup chervil sprigs
  • 2 small baby rocket leaves
  • 2 tbsp baby sorrel
  • 1 tbsp red onion (sliced thin)
  • 1/4 lemon (zest and juice)
  • 1 tbsp extra virgin olive oil
  • Salt and pepper to taste

Method

  1. 1

    Layer the cold smoked ocean trout onto a chilled plate forming a circle. Combine the assorted greens and onion with the lemon zest and set aside.

  2. 2

    Whisk the lemon juice with the olive oil and season well. Sprinkle over the ocean trout, keeping a little to dress the greens.

  3. 3

    Lightly dress the greens and present on the centre of the trout.

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