Crunchy apple and fennel salad with pickled trout – Food & Home Magazine

Ingredients

• PICKLED TROUT
• 30ml (2 tbsp) fresh ginger, grated
• 45ml (3 tbsp) pickled ginger, finely chopped
• 125ml (½ cup) pickled ginger liquid
• 30ml (2 tbsp) lime juice
• a handful of mint, chopped
• 15ml (1 tbsp) sesame oil
• 3 x 300g whole fillets of lightly smoked trout, skinned
• DRESSING
• zest and juice of 3 oranges
• zest and juice of 2 lemons
• 10ml (2 tsp) olive or avocado oil
• 1 garlic clove, crushed
• salt and freshly ground black pepper, to taste
• SALAD
• 4 baby fennel bulbs, thinly sliced
• 3 green apples, thinly sliced
• 2 red onions, peeled and thinly sliced
• a handful of fresh or dried coconut shavings
• 45ml (3 tbsp) black sesame seeds
• a handful of watercress, to serve