Hot-smoked trout with spring greens and poached eggs

In this dish, smokey fresh fish is offset by the crisp, tart tastes of a seasonal salad. Wash it down with Nederburg’s The Young Airhawk, a wooded sauvingnon blanc.

Serves: 4


500g (4 pieces of 125g) fresh trout fillets, skin on
2 Tbsp olive oil
1 ½ cup oak shavings
2 Granny Smith apples
40g daikon, peeled and halved vertically
4 Israeli baby cucumbers
80g sugarsnap peas, blanched
80g broccoli stems, blanched
40g wild rocket
1 Tbsp white vinegar
1 tsp fine sea salt
4 free-range eggs
Sea salt flakes and coarse black pepper, to season


To smoke the trout, rub the fish pieces lightly with the olive oil. Line the bottom of a deep rectangular roasting tray (30x30cm) with foil, and sprinkle oak shavings evenly on top. Place a cooling rack over the shavings, and place fish pieces onto the rack, skin-side down. Over a low heat, start smoking your roasting tray on the stovetop. When smoke appears, turn the heat off, cover the tray with foil, then place it back on a low heat for approximately 5 minutes, rotating constantly so that every corner gets heat. Remove foil and let cool.

Start preparing the salad by cutting the apples into 3mm rounds, and the daikon into 3mm half-rounds. Use a peeler to make cucumber ribbons, and discard the cucumber centres that remain.

To poach the eggs, bring a litre of water, the vinegar and salt to the boil in a medium-sized saucepan. Once boiled, lower the heat and stir the water with a spoon to make a little ‘tornado’. One by one, carefully break each egg into the water, stirring slightly after each egg is placed in the water to retain the swivel. For a soft to medium egg, poach for about 2 to 3 minutes.

To assemble, arrange the apple slices, daikon, cucumber ribbons, sugarsnaps and broccoli on individual plates. Place trout on top, topped with the poached egg and wild rocket, and season to taste

For more ideas on meals that pair well with Nederburg’s The Young Airhawk, visit the Nederburg page.

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