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.