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Smoked sea loch trout salad with prawn salsa & avruga caviar

Ingredients:

Ingredients serve 6
For the dish 400 g smoked sea loch trout.
1 hand full of fresh garden herbs.
2 hands full of mixed garden salad.
Dressing
4 oz golden syrup
1/2 jar avruga caviar
1 juice of orange
1 juice of lime
1 juice of lemon
Small bunch fennel or dill
Small bunch chives
Salsa
200 g prawns
2 beef tomatoes
1 red chili
1/2 cucumber
2 red onions
Small bunch of dill
Small bunch of chives
4 oz extra virgin oil
2 tsp chili sauce
(optional)

Method:
Method for salsa
1) Cook and peel the prawns or (buy from fish mongers) place in a bowl.
2) De seed tomatoes then chop the flesh into cubes and do the same with the cucumber add to
bowl.
3) Chop up the onions fine, do the same with the chili and fresh herbs add to bowl.
4) Add the extra virgin olive oil & chili sauce into the bowl and mix well, set aside for 3-4 hr.
(this improves the flavour of the salsa it’s even better if made the day before).
The dressing
1) Place the golden syrup & juice in a sauce pan, bring to a boil then remove from heat and let
cool.
2) When it is just warm to the touch add the averuga caviar & chopped herbs, stir well and leave
to rest (approximately 2 hrs).
Assemble the dish.
Split the trout between the six plates equally in a ring in the center of the plate. Place a spoon of the
salsa in the middle of the ring and then top with the dressed lettuce.

Recipe by Chef Walker at Bunchrew House Hotel