Smoked Trout Salad with Baked Ricotta and Grilled Zucchini

By Adam Mead - Head Chef, Locale Restaurant

Serves 4
  • 2 hot smoked rainbow trout
  • 2 zucchini, thinly sliced lengthways
  • 150g ricotta cheese
  • zest of one lemon
  • ½ bunch parsley
  • olive oil
  • lemon juice
  • 2 red radish
  • ¼ bunch basil
  • ¼ bunch chervil

Remove the skin and bones from the hot smoked trout, set aside in a bowl. Preheat an oven to 160˚C and spread the ricotta in chunks over a tray lined with baking paper. Drizzle with olive oil, seasoning, the zest of one lemon and ¼ bunch finely sliced parsley. Bake for about 10 minutes or until the ricotta starts to colour on top, remove from the oven and set aside to cool. Meanwhile lightly season the zucchini and grill on a char-grill or barbecue until scored on both sides. To finish combine the smoked trout, zucchini, baked ricotta and torn parsley leaves with sliced red radish, basil and chervil leaves. Dress with olive oil, lemon juice and check the seasoning before serving.

Enjoy with our Bella Riva Sangiovese Rosé.

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