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.
Servings Prep Time
4-6people 20minutes
Servings Prep Time
4-6people 20minutes
  • juice and rind of half a tangerine
  • 2 extra large egg yolks
  • 1teaspoon whole grain mustard
  • 1teaspoon smoked paprika
  • 250ml Canola Oil
  • salt and pepper
  • 500g cold smoked trout ribbons
  • sliced grapefruit, lemons, limes and tangerine
  • baby carrots blanched and sliced
  • golden beetroot sliced
  • rose petals and seasonal herbs
  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.