Smoked trout and blackberry fatoush

Recipes / Fish

For gourmet dining, try the magnificent combination of smoked trout and blackberries.

Recipe «Smoked trout and blackberry fatoush» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 200g Puy-style lentils or small brown lentils, 1 large pita bread, 100ml olive oil, plus extra to brush, 1 tbs sumac, 300g fresh or frozen, thawed blackberries , Juice of 1 lemon, 2 tsp honey, 300g whole smoked rainbow trout, skin and bones removed, flaked , 1 telegraph cucumber, sliced, 1 red endive, leaves torn, 1 red onion, thinly sliced, 1/2 cup chopped mint leaves, 2 cups picked watercress leaves, 150g soft goat's cheese, crumbled, Micro cress , to serve.

Ingredients:

  • 200g Puy-style lentils or small brown lentils 
  • 1 large pita bread 
  • 100ml olive oil, plus extra to brush 
  • 1 tbs sumac 
  • 300g fresh or frozen, thawed blackberries 
  • Juice of 1 lemon 
  • 2 tsp honey 
  • 300g whole smoked rainbow trout, skin and bones removed, flaked 
  • 1 telegraph cucumber, sliced 
  • 1 red endive, leaves torn 
  • 1 red onion, thinly sliced 
  • 1/2 cup chopped mint leaves 
  • 2 cups picked watercress leaves 
  • 150g soft goat's cheese, crumbled 
  • Micro cress , to serve 

Instructions

  1. Preheat the oven to 170°C.
  2. Place the lentils in a saucepan with 3 cups (750ml) water and bring to a simmer over medium heat. Reduce the heat to medium-low and cook for 20-25 minutes until tender. Drain and set aside to cool.
  3. Meanwhile, brush the pita with a little olive oil and dust with half the sumac.
  4. Cut into triangles, then place on a baking tray and bake for 5-6 minutes until golden and crisp. Remove the pita from the oven, transfer to a wire rack and set aside to cool completely.
  5. Crush half the blackberries with the lemon juice and honey. Season, then add the olive oil and whisk to combine. Set the dressing aside.
  6. Combine the lentils, pita chips, trout, cucumber, endive, onion, mint, watercress sprigs and remaining blackberries in a bowl. Drizzle with dressing, scatter with goat’s cheese, micro cress, if using, and remaining 2 tsp sumac, then serve.