Toasted buckwheat and smoked trout salad
Australian Gourmet Traveller fast recipe for toasted buckwheat and smoked trout salad.
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Cooking tools:
- Grill pan
- Colander
- Pot
- Baking sheet
- Pastry brush
- Mixing bowl
- Microplane
- Chef's knife
- Cutting board
- Stove
- Serving bowl
Ingredients
- 370 gm (2 cups) toasted buckwheat (see note)
- 4 green zucchini, thinly sliced lengthways
- 400 gm smoked trout, bones removed, coarsely flaked
- 1 cup (loosely packed) each flat-leaf parsley and dill, coarsely torn
- 2 lemons, finely grated rind only
- 50 ml extra-virgin olive oil, plus extra for brushing
- 1 lemon, juice only
- To serve: crème fraîche (optional)
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