Smoked trout and blackberry fatoush
- 09.03.2017
- 1 625
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
- Preheat the oven to 170°C.
- 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.
- Meanwhile, brush the pita with a little olive oil and dust with half the sumac.
- 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.
- Crush half the blackberries with the lemon juice and honey. Season, then add the olive oil and whisk to combine. Set the dressing aside.
- 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.