Smoked trout salad with pickled red onion and watercress

Serves 4


  • 1 medium red onion, finely sliced
  • 5ml (1 tsp) salt
  • 5ml (1 tsp) sugar
  • 5ml (1 tsp) red wine vinegar
  • 15ml (1 tbsp) freshly squeezed lemon juice
  • 1 large egg yolk
  • 80ml (1/3 cup) Westfalia Lemon Flavoured Avocado Oil
  • 1 small garlic clove, crushed
  • 1 cucumber, seeds removed and thinly sliced
  • 5ml (1 tsp) black sesame seeds
  • 3 x 200g smoked trout
  • 30g fresh watercress


  1. Sit the onions in a colander and sprinkle with the salt and toss to coat well. Leave to sit for about 20 minutes. Drain and discard the liquid from the onions. Squeeze any excess water and sprinkle with the sugar and vinegar and toss to combine. Leave to sit for a further 10 minutes.
  2. Put the yolk in a small bowl and with a hand blender blend until pale and creamy. Slowly pour in the Westfalia Lemon Flavoured Avocado Oil and continue to blend until it forms a thin mayonnaise. Mix in the garlic and season to taste.
  3. Put the cucumber pieces into a bowl and toss with the sesame seeds.
  4. Pull the skin gently from the trout and ensure that you remove all the bones.
  5. Arrange the watercress on serving plates and top with the cucumber, trout pieces drizzle with the mayonnaise and top with a pile of onions.

Posted in Salads.