Fresh Wild Water Trout Salad - Chef Recipe by Bob Piechniczek

Ingredients

Beetroot-cured Goulburn River trout
Box Grove verjus compressed kohlrabi
Fresh apple
Verjus mayonnaise
Puffed wild rice

Method

Marinate the trout overnight in the beetroot verjus curing mixture.

The next day, wash off the marinade, dry and slice ready for assembling.

Add fresh apple and kohlrabi.

Finish with mayonnaise to add creaminess.

Drop puffed rice gently on top to add crunch.

Recipe provided by Trawool Estate