Image default
5 Ingredients or less Australian Breakfast Commentary Complete meals Dinner Entertaining Lunch Quick and easy Travel

Vodka-cured ocean trout salad + hors d’oeuvres (giveaway winner announced)

It’s not very often that one gets inspired by plane food, but somehow, Qantas has managed to do it again for me, this time on board QF450 the weekend before last.

Our early dinner menu selection icluded vodka-cured ocean trout, or a choice of something or rather – I stopped listening after hearing those four magic words. I was so impressed with the trout dish, served with a salad of celery, cucumber, radish and feta that once again I had decided to make one myself. Plane food can be so simple, yet perfect.

While I was experimenting with plating up the dish, which I was going to serve at Friday evening’s drinks, I thought why not mix things up a little and transform the salad into bite-sized hors d’oeuvres. To be honest, they were the easiest to handle, very refreshing and went so well with a glass of champagne.

And the winner is…

And on that bubbly note, it’s time to announce my March giveaway #1 Flavours of Melbourne winner. Congratulations to: Agnes!  I will be in touch to get your mailing details.

Serves 4 as a salad // or makes 25 hors d’oeuvres

Vodka-cured ocean trout salad + hors d’oeuvres

Begin the curing process 6-12 hours before serving the fish. Once cured, pat dry with paper towel and keep in a sealed plastic bag.The trout, once cured will keep in the fridge for upto 3 days, It’s great to serve as a side to poached or scrambled eggs for breakfast or on crusty bread as a sandwich.

{Printable recipe}

For the vodka cured ocean trout:

  • 300g smoked ocean trout
  • 2 tbsp vodka
  • 1 tbsp salt
  • 1 tbsp white sugar
  • 1 tbsp fresh dill, chopped finely

For the salad:

  • 1 cucumber, peeled
  • 2 (small) celery sticks, sliced finely
  • 2 radishes, sliced finely
  • 2 tbsp light olive oil
  • pepper to taste

For the hors d’oeuvres:

  • 2 cucumbers, peeled
  • 1 (small) celery stick
  • 1 radish
  • 2 tbsp light olive oil
  • pepper to taste

To make the vodka cured trout: mix vodka, salt and sugar in a small bowl. Place trout onto a plate and drizzle with the vodka mixture, sprinkle with dill and seal. Place in the fridge for 6-12 hours to cure. Once ready, remove from the plate and pat dry with paper towel.

To serve: divide slices between serving plates or keep in the fridge in an airtight plastuc wrap for up to 3 days.

To make the salad: cut the cucumber longways and scrape out the seeds. Chop into 5mm pieces. Slice celery stick and radished in the same fashion. Mix together.

To serve: divide salad between plates and drizzle with a little olive oil and freshly ground black pepper.

To make the hors d’oeuvres: cut cucumber longways and scrape out the seeds. Cut into 2cm wide pieces and set out on your serving platter. Dice celery stick and radish into tiny (2mm)cubes, and add to the olive oil. Season the dressing with pepper to taste.

To serve: stuff cucumber pieces with a little vodka-cured trout, then drizzle with the dressing.

Related posts

Homemade Goat’s Cheese | Chevre Cream Cheese

Martyna @ Wholesome Cook

Prawn and Pomelo Salad with Caramelised Coconut

Martyna @ Wholesome Cook

Poached Autumn Fruits with Chestnut Cream

Martyna @ Wholesome Cook

13 comments

Joanne March 9, 2012 at 12:47 pm

WOW, this is just stunning and colorful, I bet it tastes great too.

Reply
Food Follower March 9, 2012 at 12:52 pm

The trout looks absolutely spectacular. I thought it was salmon at first! 🙂

Reply
Maureen March 9, 2012 at 1:20 pm

OMG your photography is going through the roof. I’m SO impressed. I’m going to have to catch up for a lesson one day. 🙂

Your hors d’oeuvres are really beautiful!

Reply
Anna @ the shady pine March 9, 2012 at 3:15 pm

These look absolutely stunning! Perfect for a special occasion.

Reply
Lizzy (Good Things) March 9, 2012 at 6:51 pm

Stunning, Marty, absolutely stunning.

Reply
muppy March 9, 2012 at 6:59 pm

Amazing, looks so beautiful and delicious.

Reply
Bam's Kitchen March 9, 2012 at 7:28 pm

Plane food and stunning are never ever used in the same sentence when you fly Delta Airline or Northworst (as they used to be called). However your little Qantas reinvention looks quite stunning. Take care, BAM

Reply
saffronandhoney March 10, 2012 at 2:11 am

I love curing fish at home! This looks stunning.

Reply
Courtney March 10, 2012 at 2:49 am

You had this on a plane?!? Usually we just end up with a bag of cruddy snacks or an overpriced dried out meal. Very, very impressive.

Reply
sara (Belly Rumbles) March 10, 2012 at 6:27 pm

I am never really inspired by airplane food, even in business class. So glad for your inspiration though as this is a really lovely recipe, one to be bookmarked!

Reply
Rufus' Food and Spirits Guide March 11, 2012 at 9:05 am

This looks amazing. I love the last picture, so much going on — in a good way.

Reply
Nami | Just One Cookbook March 13, 2012 at 5:43 am

Keep keep keep! I want to try these hors d’oeuvres! Really pretty photography and I love how simple this is!

Reply
lateraleating March 17, 2012 at 8:06 pm

Vodka & smoked salmon, yummo!

Reply

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.