Wednesday, 9 January 2013

Smoked Trout & Barley Salad with Avocados

Once the barley is cooked - and that should be done in advance - this is a very quick and easy salad to put together. Wonderful smoked trout from Kolapore Springs made it very special and combines beautifully with the chewy barley and the herbs. Avocado makes it rich and creamy.

6 to 8 servings
20 minutes prep time - not including cooking the barley

Smoked Trout and Barley Salad

Cook the Barley:
1 cup raw barley
1/2 teaspoon salt
3 cups water

The barley is best cooked in a rice cooker. Put the above ingredients in it, and turn it on. Put a tea-towel around the rice cooker as the cooking water tends to foam up from the starch released by the barley, and leak out.

If you don't have a rice cooker, the above ingredients can be put in a pot and brought to a boil. Reduce the heat to a simmer, and simmer until the water is absorbed and the barley is tender. It will need to be checked regularly, but the cooking time should be about 40 to 45 minutes.

Make the Dressing:
1/2 cup mayonnaise (light is fine)
1/2 cup buttermilk or plain yogurt
the juice of 1/2 lemon
1/2 teaspoon salt
1/4 teaspoon celery seed
1/4 cup fresh minced chives
OR 2 tablespoons dried chives
2 tablespoons fresh minced dill
OR 2 teaspoons dried dillweed

Mix the mayonnaise, buttermilk and lemon juice in a small bowl. Add the salt, celery seed - it should be ground well, first - and minced herbs to the dressing and mix them in. Set this aside while you assemble the salad.

Make the Salad:
1 250 gram (1/2 pound) filet of smoked trout
2 medium ripe avocados
1 cup peeled, finely diced celeriac
OR 1 to 2 stalks finely diced celery
1/2 cup finely chopped fresh parsley

Peel the skin from the trout filet and discard it; the skin that is. Flake the trout into a mixing bowl with the barley. Cut the avocados in half and discard the pits. Use a large spoon to cut out slices of the avocado, then cut them into smallish bite-sized pieces. Add these to the salad. Peel and dice the celeriac, or wash, trim and dice the celery. Rinse the parsley and drain it well, and chop it. Mix these into the salad. Toss in the dressing.

If you wish to make the salad in advance, leave out the avocados and the dressing. Keep everything refrigerated, and add the chopped avocado and dressing just before serving the salad.

Last year at this time I made Pizza Mushrooms

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