SMOKED OCEAN TROUT
& PICKLED FENNEL BUNS
PREP TIME 20 MINUTES (+ REFRIGERATION)
MAKES 2020 medium bread rolls, halved
1 cup (240g) spreadable cream cheese
480g hot−smoked ocean trout or
salmon fillets, flaked
2 baby cos lettuces (360g), leaves
separated
4 small radishes (140g), sliced thinly
(see tip)
1 small red onion (100g), sliced thinly
into ringsPICKLED FENNEL
⅓ cup (80ml) strained lemon juice
2 tablespoons caster sugar
2 tablespoons finely chopped fresh dill
1 tablespoon mustard seeds, toasted
1 tablespoon white wine vinegar
2 teaspoons sea salt flakes
4 baby fennel bulbs (520g), trimmed,
sliced thinly
¼ cup (60ml) extra virgin olive oil1 Make the pickled fennel.
2 Spread bread roll bases with cream
cheese; top with trout, lettuce, pickled
fennel, radish and onion, then bread
roll lids.
3 Serve buns immediately on a
large platter.PICKLED FENNEL
Whisk juice, sugar, dill, seeds,
vinegar and salt until sugar dissolves.
Add fennel, season to taste; toss
to combine. Cover; refrigerate for
30 minutes. Drain fennel mixture;
discard pickling liquid. Combine
pickled fennel and oil.COOK’S
NOTES
SELECTING THE MENU
The menu should be a balance
of fresh and light flavours and
heartier, more robust flavours.
As a rule of thumb, lighter
flavours and tastes, which are
often eaten cold, should be
served first, progressing to
more substantial dishes,
often served hot. And don’t
forget to include vegie dishes.HOW MUCH DO I NEED?
When deciding how much food
you will need, consider the mix
of guests – yes, men usually
eat more than women, as do
teenagers. As a rough guide,
for 12-20 guests for a two-hour
party, allow six varieties of
finger food when the party is to
act as a meal and six pieces of
food per hour. For more formal
occasions, where no seated
dinner is planned, allow eight
to 10 choices, with three pieces
of food per person.MAKING IT LOOK GOOD
Good presentation will make
even the simplest food look
sensational. If you don’t have
many serving platters, use
objects such as boards, baskets,
bowls and glass jars. Line them
with baking paper, brown paper,
white napkins or colourful
fabrics. Provide lots of napkins
and, if you are serving sticky
items like chicken wings, pop
a finger bowl or hand wipes on
the table. Either pass the food
around or set up a buffet, but
the latter is less formal and
gives guests the flexibility
to help themselves.“A must-have piece of kitchen
equipment is a mandoline. It will cut
through vegies fast, evenly and finely,
making these buns easy to prepare.”
Pamela Clark, Editorial & Food Director, AWW Cookbooks21
Endless Summer Platters
AWW FOOD • ISSUE TWENTY THREE