1 whole smoked trout
2 cups Kumera, cut into 3cm chunks
1 tbls olive oil
1 tsp sea salt and craked pepper
1 whole smoked trout, or 2 fillets
1 cup whole macadamias, roasted or dry pan roasted
1 big handful of baby spinach
1 cup mint leaves
2 spring onions, finely sliced
cracked pepper to taste
1 tbls raw honey
¼ cup fresh orange juice
1 tbls olive oil, extra virgin
½ tbls white balsamic vinegar
1 tsp seeded or Dijon mustard
½ tsp sea salt
½ tsp white pepper
In an oven tray, drizzle the sweet potato with the oil and season. Roast in the oven at 180C until golden, about 20 minutes. Remove from the oven and allow to cool slightly.
For the dressing, place all the ingredients in a jar and shake well.
Peel the skin off of the trout and break off the flesh into a bowl with the sweet potato (keep the skin, bones and head to make a stock)and the other ingredients and gently toss. Dress and give a final toss.
Serves 4 as a starter