Ingredients
| 4 radishes, ends trimmed, very thinly sliced into rounds (see Notes) | |
| 4 big handfuls watercress or rocket, tough stems discarded | |
| 1 large bulb fennel, base and ends trimmed, very thinly sliced lengthways | |
| 250g/8oz smoked trout, kahawai, or mackerel, torn into bite-sized pieces | |
| additional dill fronds and flowers, to garnish (optional) | |
| flaky sea salt and freshly ground black pepper | |
| CREAMY DILL DRESSING | |
| ¼ cup cream | |
| 2 tablespoons finely chopped dill | |
| 1 tablespoon extra virgin olive oil | |
| 1 tablespoon apple cider vinegar | |
| ¼ teaspoon flaky sea salt | |
| freshly ground black pepper |
Don’t let the cream in this dressing deter you – it is utterly delicious. For a vegetarian version, sub out the smoked trout for a jammy egg (see Notes). This salad is particularly good alongside boiled baby potatoes.
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Instructions
| 1. | To make the dressing, combine all ingredients in a jar and shake to combine. |
| 2. | Season to taste and set aside. If not using at once, chill. It will keep for up to 12 hours. |
| 3. | Prepare a large bowl with iced water for the vegetables to soak and become crisp. |
| 4. | If you’re tight for time, you can skip this step, just ensure vegetables are washed and dried thoroughly. |
| 5. | Place the radishes, watercress and fennel in the iced water and soak until the fennel starts to curl up (15 minutes). |
| 6. | Remove the vegetables from water, shake them thoroughly, then pat dry with a towel (excess water will dilute the creamy dressing). |
| 7. | To serve, combine the radishes, watercress and fennel in a large bowl. |
| 8. | Top with smoked fish, drizzle over the dressing and gently toss to combine. |
| 9. | Garnish with additional dill fronds and flowers, if using, and sprinkle with some salt and pepper. |
| 10. | NOTES Use a mandoline or a very sharp knife to slice the fennel and radishes as thinly as possible. |
| 11. | A jammy egg is an egg that has been boiled for 6 minutes, then cooled in cold water to prevent further cooking, resulting in a perfectly soft yolk. |
This is an edited extract
from Summer at Home
by Annabel & Rose
Langbein, published by
Annabel Langbein Media,
$24.99. Photography
Rose Langbein, Ted
Hewetson, Hamish
Jackson-Mee. Purchase at
langbein.com/products/
summer-at-home