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Smoked Ocean Trout Salad

Smoked Ocean Trout, Beetroot Hummus and Lemon Kale

I am using a beetroot powder to make this hummus. You could substitute 1/2 cup fresh cooked beetroot or 1/2 cup of drained canned beetroot if you can't find powdered.
5 from 2 votes
Course Salad
Servings 4


  • 300 gm Hot smoked Ocean Trout or Salmon skin removed flesh broken into nice big chunks and set aside, 2 packets

Basil Oil

  • 1 bunch basil leaves picked
  • 250 ml Extra Virgin Olive Oil 1 cup

Lemon Kale

  • 1/2 bunch Kale the hard rib stalks removed. Cut into large chunks and don't worry if they are wet.
  • 60 ml water approximately
  • 2 tablespoons preserved lemon rind finely chopped
  • 10 ml rice vinegar or white balsamic
  • 20 ml olive oil 1 Tablespoon


  • 400 gm chickpeas drained (1 can)
  • 2 cloves garlic crushed
  • 2 tablespoons Tahini heaped
  • 2 Tablespoons ground cumin
  • 1 Tablespoons preserved lemon rind chopped
  • 80 ml lemon Juice 4 Tablespoons
  • 3 Tablespoons beetroot powder
  • 250 ml olive oil 1 cup
  • 1/2 teaspoon salt
  • 2-4 Tablespoons kewpie mayonnaise or homemade
  • 30 gm pepita seeds toasted


  • Start with the basil oil. Put the oil and the leaves into a blender and puree till smooth. Pour into a container and set aside.


  • Put the chickpeas, beetroot powder, garlic, preserved lemon, cumin, tahini, and lemon juice into the processor and blitz till it is chopped. Open the lid and scrape down the sides, then add half of the oil at a time, blitzing till smooth. Taste. Season. Set aside
  • Heat a frying pan to hot then add the olive oil and the kale stir around for 1 minute to start to wilt it then add the chopped preserved lemon and toss till warm. Add the water and toss on high, then put on the lid for a couple of minutes to speed the process. The kale will wilt and soften then add the vinegar and stir. Turn off and set aside. This can be used warm or cold, the aim is to wilt it and make it easier to eat. It should still be green .
  • To serve the salad. Use individual plates or a platter. Spread the hummus on the bottom. Pour over a bit of the basil oil. Next add the kale and sprinkle with toasted pepita seeds. Break up the smoked fish and lay on top of the kale. Squirt some of the mayonnaise on top to taste.
  • Use extra basil oil, seeds and crispy crackling to add texture and taste.

How to make skin crackling:. Put the crackling into a hot frypan (whole) skin side down and leave on one side till it starts to crackle and toast. If it smokes too much turn down a little. Turn the skin over. It will become smaller and start to colour on both sides.

  • ***********Warning Use a lid when doing this as the skin will crackle and pop and hot oil from the skin will splatter. Put a teaspoon oil into a frypan or skillet on medium, then add the skins removed from the smoked fish skin side down. Heat till it splutters and starts to become golden and crispy. Drain on paper and cut up. It will crisp up when cool. break up and divide between plates


Make all of this ahead of time and use when you want. If you refrigerate the basil oil give it time to come back to room temperature as olive oil hardens in the fridge.