Sarah Graham’s Rooibos Smoked Trout Served With Quinoa and Beetroot Salad with Creamy Herb and Horseradish Salad
Cooking Time15 minutes
1 cup red quinoa, rinsed thoroughly
1 tbsp Willow Creek Olive oil and a squeeze of lemon juice
Salt and freshly ground black pepper
1 cup frozen peas
2 cups grated raw beetroot, loosely packed
100 g feta or goat’s cheese
1 ripe avocado, roughly chopped
2 tbsp sunflower seeds, toasted
2 tbsp pumpkin seeds, toasted
1 tbsp each roughly chopped fresh mint and basil
FOR THE CREAMY HERB AND HORSERADISH DRESSING
1/4 cup Willow Creek Olive oil
2 - 3 tbsp lemon juice (Juice of 1 lemon)
1 tbsp creamed horseradish
1 tbsp each roughly chopped fresh mint, basil and chives
Pinch of salt and pepper
A little natural sweetener, to taste, if necessary
FOR THE ROOIBOS SMOKED TROUT
1 large fresh trout, filleted (or 4-6 x 180g portions)
1 deep baking tray, lined with tinfoil
1 orange, sliced in half and used as trivets for the cooling rack to rest on top
1/4 cup rice (or barley/woodchips)
1/4 cup rooibos tea leaves (about 6 teabags, torn open and emptied out)
1/4 cup brown sugar
1 x small cooling rack, lightly greased
Heavy duty tinfoil, to seal
FOR THE SALAD
Cook the quinoa in 2 cups of lightly salted and gently simmering water with the lid off. Once the grains are cooked through and the water has been absorbed, fluff it gently with a fork and add a drizzle of olive oil and lemon juice.
Stir through the peas, they will warm through from the residual heat. Set aside.
Mix together the dressing ingredients and set aside until serving.
Transfer the quinoa to a serving platter, scatter over the beetroot, feta, avo, seeds and fresh herbs (and sprouts if using).
Serve immediately with an extra drizzle of olive oil and the dressing on the side.
FOR THE TROUT
Add the rice, rooibos tea leaves and brown sugar to the base of your lined baking dish.
Place the cooling rack over the rice mixture, lay the fish on top, season with salt and pepper and place the baking dish over low heat.
Leave on the heat until the rice mixture starts to smoke and sugar begins to melt.
Seal the dish tightly with tinfoil (the tinfoil should not touch the fish if possible), leave over the heat for another 1-2 minutes, then turn off the heat and leave the fish to smoke for 8-10 minutes or until tender.
Remove the fish, season, add a drizzle of olive oil and a squeeze of fresh lemon juice and serve with the beetroot salad.