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Smoked trout dip and passionfruit syrup cake

Date

Neil Perry

Smoked ocean trout dip with lemon thyme toast.

Smoked ocean trout dip with lemon thyme toast.

A fishy dip with pita toast followed by a fruity, syrupy cake - what's not to like?

SMOKED OCEAN TROUT DIP WITH LEMON THYME TOAST

The lemon thyme toast would also work well with Turkish bread or a baguette. Lemon thyme oil can be made ahead of time. It would also be great brushed over grilled fish or chicken.

Passionfruit syrup cake with mango salsa.

Passionfruit syrup cake with mango salsa. Photo: William Meppem

600g hot smoked ocean trout
1/2 cup crème fraîche
2 lemons, zested and juiced
1/4 cup finely chopped dill
sea salt and freshly cracked black pepper

Lemon thyme toast

150ml extra virgin olive oil
2 cloves garlic, peeled
2 tbsp lemon thyme leaves
3 large pita bread

Serves 6

Preheat oven to 180°C.

To make the dip, remove the skin and flake the trout roughly with a fork. Combine the crème fraîche, lemon zest and juice and dill, and season with salt and pepper. Gently fold through the trout pieces and check the seasoning.

To make the toast, heat the olive oil, garlic cloves and lemon thyme together in a small saucepan. Once the garlic starts to blister, turn off the heat, set aside and allow to cool.

Cut the pita bread into 10-12 pieces, place on a lined baking tray and toast in the oven for a few minutes or until lightly golden. Brush with lemon thyme oil and serve immediately with smoked ocean trout dip.

 

PASSIONFRUIT SYRUP CAKE WITH MANGO SALSA

Passionfruit syrup

350ml passionfruit pulp
200ml water
150g caster sugar

Passionfruit syrup cake

150g butter, softened
220g caster sugar
5ml vanilla extract
4 medium-size eggs
275g natural Greek yoghurt
300g self-raising flour, sifted

Mango salsa

3 large mangoes, flesh removed, cut into small dice
2 tbsp elderflower cordialjuice of 1 lemon
small handful mint leaves, finely chopped

Serves 10-12

 

Preheat oven to 160°C.

To make syrup, place passionfruit pulp, water and sugar in a small saucepan over a medium heat and stir until sugar is dissolved. Bring to the boil, reduce heat to low and cook for 10-15 minutes or until syrupy.

To make cake, place butter and sugar in the bowl of an electric mixer and beat for 10-15 minutes or until pale and creamy. Add vanilla, then eggs one at a time, beating well after each addition. Add yoghurt and beat until combined. Fold through the flour.

Spoon the mixture into a 22cm spring-form cake tin lined with baking paper and bake for 50 minutes or until cooked when tested with a skewer.

For the salsa, combine all the ingredients in a bowl and toss to combine.

Remove cake from tin, place on a serving plate. Pierce cake evenly with a metal skewer, and drizzle generously with the warm syrup.

Cover with mango salsa and extra passionfruit syrup, if desired.

 

SOMETHING TO DRINK

Semillon
A refined and fresh wine with flavours of lemon zest and light toasty characters, 2011 Tyrrell's Stevens Semillon ($27) from the Hunter Valley in NSW is great as an aperitif wine and perfect with the trout dip.

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