Smoked ocean trout with quinoa and tomato salad
I'm a great fan of quinoa. It's perfect as the base of a roasted or grilled vegetable salad. This dish is great served as one of many for a long, relaxed meal, or alone as a light lunch.
Quinoa makes a great base for this tangy tomato salad. Photo: William Meppem
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300g cold smoked ocean trout slices
1 punnet cherry tomatoes, halved
200g (about 1 cup) white quinoa
pinch of sea salt
1/2 small red onion, finely diced
1/2 cup Italian parsley leaves, roughly chopped
1/4 cup mint leaves, roughly chopped
handful mizuna leaves
2 1/2 tbsp white balsamic vinegar
1/2 cup extra virgin olive oil
juice of 1/2 lemon
sea salt and freshly ground pepper
Place the quinoa in about 600ml water in a medium saucepan. Add a pinch of sea salt. Bring to the boil and simmer for 12-15 minutes, or until cooked (be careful not to overcook). Drain and rinse well.
Meanwhile, for the dressing, whisk the vinegar, olive oil and lemon juice together and season with salt and pepper.
Once cooled, place the quinoa, diced onion, Italian parsley, mint and mizuna leaves into a large bowl with half of the dressing. Toss gently to combine.
To serve, arrange the trout slices over 4 serving plates and top with quinoa salad and cherry tomatoes. Drizzle with the remaining dressing and serve.
Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Kirsten Jenkins.