Neven's Christmas at Cashel airs Tuesday 3 and 10 December at 8.30pm.
Ingredients
Serves 6
- 1 fennel bulb
- Juice of 3 lemons
- Good pinch of sugar
- 2 scallions
- 3 ripe avocados
- ½ cucumber, seeds removed and sliced
- 150g radishes, trimmed and thinly sliced
- 200g Goatsbridge Cold Smoked Trout, sliced
- 200g Goatsbridge Hot Smoked Trout, flaked
- 1 jar smoked trout caviar
- 15g fresh dill, sprigs removed
- 1 packet fresh pea shoots
- Salt and freshly ground black pepper rye crackers or thin slices brown
- Wheaten bread, to serve
Method
1. Using a mandolin, thinly slice the fennel lengthways. Place in a bowl with the juice of one of the lemons. Add a large pinch of salt with the sugar, toss to combine and set aside to pickle.
2. Cut the scallions into 8cm lengths, then slice very thinly lengthways. Place in a bowl of iced water for 2–3 minutes or until lightly curled, then drain and dry on kitchen paper.
3. Peel and stone then roughly mash the avocados in a bowl. Add the remaining lemon juice, season generously and stir to combine.
4. Drain the fennel. Spoon the mashed avocado in a heaped circle around the edge of a large plate.
5. Arrange the pickled fennel, cucumber, radish, scallion curls along with the smoked trout over the top.
6. Dollop on the trout caviar.
7. Finish with the dill and pea shoots.
8. Serve immediately with wheaten bread.
