As with any recipe, there may be elements you like and some you'd like to change. Canned tuna could be added to any potato salad or substituted for the hot-smoked trout, in the recipe below.
4 hot-smoked rainbow trout
4 corncobs
2 cups of peas
200g of green beans
2 ripe tomatoes
1 lebanese cucumber
1/2 a celery heart
1 tbsp of seeded mustard
6 tbsp of extra virgin olive oil
2 tbsp of red wine vinegar
salt and pepper
1/2 an iceberg lettuce
Remove the skin from 4 hot-smoked rainbow trout and cut the flesh away in bite-sized pieces (this is easily done with a small, sharp knife).
Cut the kernels from 4 corncobs. Prepare 2 cups of peas, top and tail 200g of green beans and dice 2 ripe tomatoes. Bring a pot of salted water to the boil and blanch the corn, peas and beans separately until tender.
Chop the green beans into small pieces and place all the vegetables in a bowl with the diced tomatoes, a diced lebanese cucumber, half a chopped celery heart and the smoked trout pieces.
Dress with 1 tbsp of seeded mustard, 6 tbsp of extra virgin olive oil, 2 tbsp of red wine vinegar, salt and pepper.
To serve
Finely slice half an iceberg lettuce, scatter on a serving plate and arrange the salad on top.
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