Name: Smoked ocean trout and pickled fennel buns
Cook time: 20 min
Total time: 20 min
Ingredients: 20 medium bread rolls (1kg), halved; 1 cup (240g) spreadable cream cheese; 480 gram hot-smoked ocean trout, flaked; 2 baby cos lettuce (360g), leaves separated; 4 small red radishes (140g), sliced thinly; 1 small red onion (100g), sliced thinly into rings; 1/3 cup (80ml) strained lemon juice; 2 tablespoon caster (superfine) sugar; 2 tablespoon fresh dill, finely chopped; 1 tablespoon mustard seeds, toasted; 1 tablespoon white wine vinegar; 2 teaspoon sea salt flakes; 4 (520g) baby fennel bulbs, trimmed, sliced thinly; 1/4 cup (60ml) extra virgin olive oil

Ingredients

20 medium bread rolls (1kg), halved

1 cup (240g) spreadable cream cheese

480 gram hot-smoked ocean trout, flaked

2 baby cos lettuce (360g), leaves separated

4 small red radishes (140g), sliced thinly

1 small red onion (100g), sliced thinly into rings

1/3 cup (80ml) strained lemon juice

2 tablespoon caster (superfine) sugar

2 tablespoon fresh dill, finely chopped

1 tablespoon mustard seeds, toasted

1 tablespoon white wine vinegar

2 teaspoon sea salt flakes

4 (520g) baby fennel bulbs, trimmed, sliced thinly

1/4 cup (60ml) extra virgin olive oil

Method

1.Make pickled fennel. Whisk juice, sugar, dill, seeds, vinegar and salt until sugar dissolves. Add fennel, season to taste, toss to combine. Cover, refrigerate 30 minutes to allow flavours to develop. Drain and discard pickling liquid, then toss pickled fennel with oil.

2.Spread bread roll bases with cream cheese, layer with trout, lettuce, pickled fennel, radish and onion. Top with bread roll lids.

3.Serve buns immediately on a large platter.

Use a mandoline or V-slicer, available from kitchenware and department stores, to slice the fennel and radishes. Substitute salmon fillets for the ocean trout, if you prefer. For decoration and ease of handling either tie the rolls with kitchen string or secure them with toothpicks.
Note

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Ingredients

Method

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