This summery appetiser of raw, thinly sliced ocean trout is a great way to kick off a party. Be sure to use the best quality olive oil you can afford for best results.
- 120 g ocean trout
- 50 g vine-ripened tomatoes
- 10 g red onion
- 10 g kalamata olives
- flat-leaf parsley
- extra virgin olive oil
- salt and pepper
- 5 g caper berries
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Slice ocean trout finely and arrange on a plate.
Dice the tomatoes and onion, and slice the olives finely. Add the parsley, olive oil, salt and pepper and mix together gently.
Sprinkle olive oil over trout. Top with the tomato salsa and garnish with caper berries and extra parsley.
• Invest in a good quality olive oil. It will enhance the flavours and make it a very enjoyable meal.