I wanted a salad to pair with my poached ocean trout and minted potatoes which was light and complimented the subtle flavours of the fish. Fennel is a great accompaniment to fish and radish a great paring for the anise flavour of fennel, throw in a bit of crunchy, sharp and sour apple and this trio along with come crunchy pecans (or you could use walnuts) make for a super simple and tasty salad which is light and versatile (it would work great too with prawns or other shellfish). I added the soft boiled eggs for a bit of indulgence as I love egg with fish and potatoes,but you could easily serve this salad minus the eggs or if you really wanted to impress, use baby quails eggs.

If you do want to do this, place the quail eggs into boiling water and cook for 1.5 minutes, then plunge into cold water and peel under cold running water ~ a tip to make peeling quail eggs a tad easier is to insert your fingernail into the air bubble at the large bottom of the egg, I find once you do this, the shell comes off a little easier).

The quantities for the below recipe will serve 4-6 people as a side.

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