Smoked Trout and Roasted Fennel and Cauliflower Salad
1 head cauliflower (about 1 pound, 11 ounces or 750 grams), broken into small florets
olive oil, for drizzling
1 teaspoon cumin seeds
Himalayan salt and freshly ground black pepper
2 bulbs fennel, trimmed and cut into thin wedges
1 smoked trout
½ spiced preserved lemon
3 large handfuls watercress, leaves picked
2 large handfuls flat-leaf (Italian) parsley, coarsely chopped
FOR THE MAPLE ALMONDS:
½ cup almonds
2 tablespoons maple syrup
pinch of Himalayan salt
FOR THE DRESSING:
1 lemon, juiced
1 teaspoon Dijon mustard
½ clove garlic, finely chopped
¼ cup extra virgin olive oil
Himalayan salt and freshly ground black pepper to taste
1. Preheat the oven to 400°F.
2. Spread the cauliflower onto a medium baking tray. Drizzle with olive oil, scatter with the cumin seeds, and season with salt and pepper. Toss to coat.
3. Spread the fennel onto a separate medium baking tray. Drizzle with olive oil. Roast the cauliflower and fennel, tossing occasionally, for 20 to 25 minutes, until tender and golden brown. Remove from the oven and set aside to cool.
4. Meanwhile, to prepare the maple almonds, line a small baking tray with baking paper.
5. Cook the almonds in a small frying pan over medium-low heat, tossing occasionally, until lightly roasted. Add the maple syrup and salt. Cook, tossing to coat, until the maple syrup has reduced to a thick, sticky caramel. Pour onto the prepared tray and set aside to cool.
6. To prepare the dressing, whisk the lemon juice, mustard, and garlic together in a small bowl. Gradually pour in the extra virgin olive oil, continuously whisking, until fully incorporated. Season with salt and pepper. Set aside.
7. Remove and discard the trout skin. Flake the trout into bite-size pieces, ensuring all the bones have been removed. Set aside. Remove and discard the flesh of the preserved lemon. Thinly slice the skin lengthways into strips. Once cooled, coarsely chop the almonds. 8. Combine the cauliflower, fennel, maple almonds, trout, preserved lemon, watercress, and parsley in a large bowl. Toss to combine. Pour over the dressing and toss to coat. Transfer to a large serving dish. Serve immediately.
