Smoked fish is another childhood memory of mine. In summer we often used to visit an aunt who lives in Altmünster, overlooking a beautiful lake, the Traunsee, in one of Austria's prettiest regions, the Salzkammergut. On our way home we would invariably drive up to one of the many stalls placed near the beach where they sell smoked fish. You can either have them packed up and take with you or consume freshly grilled fish on sticks right there and then. Back home, my Mum would prepare a sauce of whipped cream and horseradish, and serve it with crusty white bread. Last week, I bought some smoked rainbow trout from my fishmonger and prepared a creamy salad, consisting of potatoes, cucumber, avocado, shallots and salad cress. Great for a hot summer's evening in the garden, enjoying a few glasses of white wine... and listening to Schubert's "Trout Quintet", of course!
Salad of potato, smoked trout and cucumber
(serves 3)
400 g (small) new potatoes
250 g cucumber
200 g rainbow trout fillet
1 shallot (sliced)
1 ripe avocado
1 punnet water cress
For the dressing:
1 tbsp mayonnaise
1 tbsp oil
2 tbsp white wine vinegar
pinch white pepper
Cook the potatoes in boiling water until soft. The skin can stay on. Cut them into bite-sized chunks, do the same with the cucumber and avocado, tear the trout fillets up using two forks and combine these and all the remaining ingredients for the salad and in a bowl. Mix the ingredients for the dressing and pour over the salad, combine well.
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