Name: Smoked trout dip with crudites
Cook time: 30 min
Yield: 6-8
Cuisine: Modern Australian
Ingredients: 90g crustless white bread (could be sourdough or white sandwich bread); 60g red onion (approx ¼ of a large red onion); 100g boneless,skinless,smoked rainbow trout fillet; 3 tbsp water; 60ml lemon juice; salt; 100ml good-quality,extra virgin olive oil; white pepper; mixed crudites,such as small heirloom carrots,cucumber,radish,string beans,radicchio leaves – whatever is fresh; 1 tbsp chopped dill; crushed ice for serving (optional)

Eat the rainbow:Smoked trout dip with colourful crudites.William Meppem

easyTime:<30 minsServes:6-8

A play on taramasalata – made traditionally with cod roe – this uses smoked river trout fillets,which are delicious and a more sustainable option than salmon. Serve the crudites over ice to keep everything fresh and crunchy. This is a perfect accompaniment for an afternoon of tennis-watching.

Ingredients

90g crustless white bread (could be sourdough or white sandwich bread)
60g red onion (approx ¼ of a large red onion)
100g boneless,skinless,smoked rainbow trout fillet
3 tbsp water
60ml lemon juice
salt
100ml good-quality,extra virgin olive oil
white pepper
mixed crudites,such as small heirloom carrots,cucumber,radish,string beans,radicchio leaves – whatever is fresh
1 tbsp chopped dill
crushed ice for serving (optional)

Method

1. Place the bread in a small mixing bowl and pour over just enough water to cover it. Leave to sit for about 10 minutes. Once soaked,squeeze out as much water as possible and set aside.
2. Peel and grate the red onion using the large holes on a box grater.
3. Flake the trout into pieces. In a high-powered blender,combine the soaked and squeezed bread,the onion and the trout,then pulse to form a pulp. Add the water,lemon juice and a good pinch of salt and blend on high. With the machine running,
slowly pour in the olive oil to form a smooth dip. Taste for seasoning and adjust with more salt as needed and add some freshly cracked white pepper.
4. Scoop into a small bowl and chill until ready to serve. This can be made a day ahead.
5. When ready to serve,assemble the crudites on top of some crushed ice on a platter and position the dip near the centre. Sprinkle chopped dill over the dip just before serving.