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.