Smoked Ocean Trout

Ingredients

• Ciabatta, halved lengthwise1 loaf
• Smoked Ocean Trout, flaked6 oz
• Arugula1 cup

• Baby Carrotshandful
• Baby Beets, dicedhandful
• Green Beans or Celery, slicedhandful
• White Wine Vinegar½ cup
• Sugar1 tbsp
• Salt1 tsp

• Mayonnaise½ cup
• Shallot, finely minced1 small
• Fresh Dill, chopped2 tbsp
• Lemon Juice1 tsp
• Garlic, grated½ clove

• Shallot rings, raw1 shallot
• Quail Eggs, halved4–6
• Fresh Chives, chopped2 tbsp

Method

1. Pickle the veg. Bring vinegar, sugar, salt, and ½ cup water to a boil. Pour over baby carrots, beet cubes, and green beans in separate containers (beets will bleed). Cool to room temp, then refrigerate. Ready in 1 hour; better overnight.
2. Make the dill shallot aioli. Combine mayonnaise, minced shallot, dill, lemon juice, and grated garlic. Season with salt. Rest for at least 15 minutes to let the flavours develop.
3. Cook the quail eggs. Boil for 4 minutes, ice bath, peel, and halve lengthwise.
4. Toast the ciabatta. Brush cut side with olive oil and toast in a hot pan or under the broiler until golden.
5. Build the dish. Spread aioli generously over the toasted ciabatta. Layer arugula over the base. Scatter flaked smoked trout over the arugula. Arrange pickled veg across the top.
6. Finish. Add raw shallot rings and halved quail eggs. Scatter chopped chives over everything. Serve on a board, sliced or whole.