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Smoked Franschoek salmon trout with lemongrass mayonnaise and spring roll crisps | made by Head Chef at The Conservatory at The Cellars-Hohenort Delia Harbottle

Serves 6

Preparation time: 40mins

Cooking time: N/A

Special equipment: deep fryer

Planning ahead: N/A


6x 70g smoked Franschoek salmon trout

Salad Ingredients:

100g carrots julienne

100g-baby marrow julienne

100g asparagus julienne

100g-cucumber julienne

20g chopped coriander

Dressing Ingredients:

25ml white wine vinegar

5ml Dijon mustard

75ml canola oil


Method Salad:

1. Cook the asparagus in boiling till tender and refresh in ice water.

2.  Combine all the vegetables and add coriander.

3.  Add a small amount of dressing


Method Dressing:

1. Combine oil, water, and vinegar. Add a little salt for seasoning

Spring roll crisp Ingredients:

1 sheet spring roll pastry


1. Heat the fryer to 160°c

2. Fry the cut spring roll pastry till golden brown

3. Place on paper towel to drain the excess oil

Lemongrass mayonnaise Ingredients:

1 egg yolk

10ml white wine vinegar

300ml canola oil

50g fresh lemon grass

Zest of one lime


10ml lime juice


1. Heat the oil up with the crushed lemongrass in to infuse the flavour.

2. Remove from heat and allow to cool. Once cool strain the lemongrass out of the oil.

3. In a blender add the 1 egg yolk and white wine vinegar, slowly add the oil until it starts to thicken.

4. Add the zest and season with a little salt and a little juice of the lime. 5ml keta caviar

To serve:

1. Drizzle the mayonnaise around the plate then layer the salmon and the salad.

2. Finish the top layer off with the salad.

3. Carefully place the crisp on top and place a little of the caviar around the plate.

4. Serve immediately

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