Salad of Fennel, Cucumber & Avocado with Ocean Trout Roe

Name: Salad of Fennel, Cucumber & Avocado with Ocean Trout Roe
Yield: Serves 6
Cuisine: French
Ingredients: 2 teaspoons walnut oil or pistachio oil; 1 handful flat-leaf parsley leaves, washed and spin-dried, roughly shredded; 1 large firm avocado, peeled, seeded and cut into 1cm dice; 2 large Lebanese cucumbers, peeled and cut into 2cm dice; 1 head fennel with some fronds attached, tops and bases trimmed, outer coarse ribs removed, cut into eighths lengthwise; sea salt and freshly ground white pepper; sea salt and freshly ground white pepper; 20 ml cider vinegar, or to taste; 1 eschalot, finely diced; 40 ml olive oil or vegetable oil; 40 ml olive oil or vegetable oil; 2 teaspoons walnut oil or pistachio oil; 20 ml extra virgin olive oil; 1 x 100 g jar ocean trout roe or freshwater trout roe; 12 small cos lettuce leaves, washed and spin-dried; 1 x 100 g jar ocean trout roe or freshwater trout roe

Preparation info

Serves
6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

This salad is best enjoyed in the cos leaves, as this allows the flavours and textures to come together as one. Serve with grilled ocean trout or tuna fillets or king prawns cooked in their shells on the barbecue.

Ingredients

1 head fennel with some fronds attached, tops and bases trimmed, outer coarse ribs removed, cut into eighths lengthwise
2 large Lebanese cucumbers, peeled and cut into 2cm dice

Oceania
Europe
Australian
Australia
France
Side dish
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Shave the fennel into 2mm-thick slices using a sharp knife or a mandoline and put in a mixing bowl.
Add the cucumber, avocado and parsley to the fennel. Combine the oils, vinegar and eschalot, then season with salt and pepper and adjust with vinegar so the vinaigrette tastes slightly sharp. Moisten the vegetables with most of