Smoked Tobermory Trout & Asparagus Recipe

Trim the woody ends from the asparagus (snap or cut about 2–3 cm from the bottom). Pat dry.

Preheat a grill pan or skillet over medium-high heat. Toss asparagus with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

Cook asparagus in a single layer for 2–4 minutes, turning occasionally, until tender-crisp and lightly charred. Remove from heat and squeeze a little lemon over them. Keep warm.

Place baby watercress or microgreens on serving plates and drizzle with remaining 1 tbs olive oil and a little lemon juice to dress just before plating.

If the smoked trout has skin and bones, flake into large chunks, removing any small bones. Keep chilled until ready to serve.

Warm a small skillet over low heat and add 1 tbs unsalted butter. Add the trout chunks and gently warm for 1–2 minutes just to take the chill off — do not overcook. Stir in chopped chives and remove from heat.

Reserve a few attractive flakes for garnish and keep the rest ready to plate alongside the fritters and asparagus.

Make the batter

In a medium bowl whisk together flour, baking powder, salt and pepper. In a separate bowl beat the eggs with milk. Stir the wet mixture into the dry ingredients to form a loose batter, then fold in the corn kernels, chopped spring onion and cilantro until combined.

Cook fritters

Heat a large nonstick skillet over medium heat and add enough vegetable oil to cover the base (about 2–3 mm deep). When oil is hot, drop 2 tbs portions of the batter into the pan, flatten slightly with the back of a spoon to form 2–3 inch fritters. Cook 2–3 minutes per side until golden and crisp. Work in batches, keeping cooked fritters on a paper towel-lined tray in a warm oven (100–120°C / 210–250°F).

If the batter seems too thick, add 1 tbs water or milk to loosen; if too thin add 1–2 tbs flour.

Preheat oven to 180°C (350°F) or heat a dry skillet over medium heat for stove-top toasting.

Toss cashews with 1 tsp butter or oil, brown sugar, smoked paprika, cumin, cayenne and 1/2 tsp sea salt until evenly coated.

Spread on a small baking sheet and roast for 8–10 minutes, stirring once, until golden and fragrant. If using a skillet, cook, stirring frequently, 6–8 minutes. Cool and keep aside.

In a small bowl whisk together peanut butter, soy sauce, lime juice, coconut milk, brown sugar, minced garlic, grated ginger and chili paste until smooth.

If the sauce is too thick, whisk in hot water 1 tbs at a time until it reaches a pourable/scooping consistency (about 2 tbs). Stir in toasted sesame oil if using. Taste and adjust with more lime, soy or sugar as needed.

Transfer to a small serving bowl.

Arrange a bed of dressed watercress or microgreens on each plate. Place 3 warm sweetcorn fritters to one side.

Lay 4 asparagus stalks beside the fritters and place warm flakes of smoked Tobermory trout on the greens and fritters (reserve some flakes as garnish).

Scatter a small handful of spiced cashews around the plate for crunch and texture.

Spoon 1–2 tbs satay sauce alongside (or drizzle lightly over the fritters). Sprinkle toasted sesame seeds and extra chopped chives over the dish. Serve with lime wedges for squeezing.

Serve immediately while fritters and trout are warm.