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Smoked Trout and Pickled Cauliflower Rolls
Australian Gourmet Traveller recipe for smoked trout and pickled cauliflower rolls
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Ingredients
- 4 long bread rolls (about 19cm long), halved lengthways
- Melted butter, for brushing
- 2 cups torn mixed soft herbs, such as basil, dill and flat-leaf parsley
- ½ thinly sliced Spanish onion
- Extra-virgin olive oil, to taste
- Aïoli, to serve
- 2 whole smoked trout, skin and bones discarded, flesh flaked
- 150 gm Persian feta, crumbled
- Pickled cauliflower
- 1 small cauliflower (about 650 gm), broken into florets
- 1 fennel bulb, thinly sliced
- 3 salad onion bulbs, thinly sliced
- 1 tbsp olive oil
- 1½ tsp yellow mustard seeds
- 500 ml apple cider vinegar (2 cups)
- 140 gm caster sugar
- 1 tbsp sea salt flakes
- 80 gm sultanas
- 1 tsp finely grated ginger
- 4 small green chillies (optional)
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