Shaved Zucchini Salad with Smoked Trout

Smokin’ Trout 

When you’re in a location that’s surrounded by ocean, it’s hard to say no to fresh, local and flavour-rich fish. One of my favourites is smoked trout because it not only has this smoke infused bite but this method of infusion has the ability to not over power the other more subtle flavours in the fish. The firm but slightly flaky texture works perfectly in so many dishes as well.

For the smoked trout product, I always turn to Brilliant Foods because they are a smaller family run business whose product quality never diminishes. They are a bit more expensive but their quality and freshness always out weighs this for me. You can pick up one of their fillets from gourmet supermarkets as well as most foodie markets around Australian. 

This Smoked trout and shaved zucchini salad is the perfect accompaniment for any outdoor summer barbie or DIY picnic dish. Simply add the dressing moments before serving to ensure optimal zucchini crunch. If you’re after a vegan or vegetarian option, use fresh burrata or smoked tofu as substitutes. 

Smoked trout and shaved Zucchini salad

Ingredients

• 100 grams of fresh smoked trout (I use Brilliant Food)

• 1 medium zucchini, wasted

• Truffle malaise 

• Sea salt

Method

Using a medium sized peeler, shave along the zucchini until you hit the seeded area. You will be left with long strips of zucchini flesh. Stop and move to another side. Repeat until you are left with just a small block of seeds. 

Place the long strips in a bowl and drizzle with extra virgin olive oil and coat well. Place on serving platter. Break up trout and scatter around the zucchini and drizzle the malaise. Serve with a sprinkle of salt and fresh crusty bread.