Grilled Tasmanian ocean trout with roasted chilli, shallot and mint salad, ocean trout roe and fish crackling

Preparation info
    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

The spices and the richness of the trout flesh bring the elements of this salad together perfectly, with the roe offering the palate refreshing bursts of sea salt. The fish crackling gives an added texture and flavour to the composition.


  • 1 x 500 g fillet of Tasmanian ocean trout, skin on
  • 1 teaspoon sea salt
  • ½


  1. Remove skin from fish and clean thoroughly, scraping all flesh and scales away with a knife. Mix salt, pepper and chilli powder, then sprinkle some over fish skin. Stretch skin out on a wire rack to dry — this will take up to 24 hours. Cut dried fish skin into pieces about 5 cm square. Set aside.
  2. To make the salad, preheat oven