Winter Citrus and Trout Plate with Tangerine and Paprika Mayonnaise

A South African Chef’s Quirky & Colorful Loft
July 17, 2017
Winter Citrus and Trout Plate with Tangerine and Paprika Mayonnaise
July 18, 2017
Print Recipe
Winter Citrus and Trout Plate with Tangerine and Paprika Mayonnaise
I love the vibrant colour and textures of this plate that says by no means winter food has to be boring. The trout for this recipe is locally farmed and sustainable which make it very attractive alternative and supports local producers. This is a great dish to feed the crowds and can easily be served as a main course for lunch with some crusty bread and a good olive oil.
Prep Time 20 minutes
Servings
people
Ingredients
  • juice and rind of half a tangerine
  • 2 extra large egg yolks
  • 1 teaspoon whole grain mustard
  • 1 teaspoon smoked paprika
  • 250 ml Canola Oil
  • salt and pepper
  • 500 g cold smoked trout ribbons
  • sliced grapefruit, lemons, limes and tangerine
  • baby carrots blanched and sliced
  • golden beetroot sliced
  • rose petals and seasonal herbs
Prep Time 20 minutes
Servings
people
Ingredients
  • juice and rind of half a tangerine
  • 2 extra large egg yolks
  • 1 teaspoon whole grain mustard
  • 1 teaspoon smoked paprika
  • 250 ml Canola Oil
  • salt and pepper
  • 500 g cold smoked trout ribbons
  • sliced grapefruit, lemons, limes and tangerine
  • baby carrots blanched and sliced
  • golden beetroot sliced
  • rose petals and seasonal herbs
Instructions
  1. Start with the mayonnaise by adding the lemon juice and rind, egg yolks, mustard and paprika into a jug blender and blend through well. Start adding the oil until a thick creamy consistency has formed. Season with salt and pepper.
  2. Arrange the rest of the ingredients onto a platter and garnish with dollops of mayonnaise, fresh seasonal herbs and splashes of olive oil.
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