Farro, Smoked Trout & Cherry Tomato Salad
An Original Recipe by Not Quite Nigella
Serves 4-6 as part of a larger meal
Preparation time: 10 minutes (can be done during cooking time)
Cooking time: 30 minutes
- 250g/0.5lb. farro (you can also use pearl barley, quinoa or brown or red rice)
- 2 cups water
- 3/4 cup of 10 minute pickled carrots* (recipe below)
- 1 whole smoked trout, skinned and filleted
- 1/3 cup olive oil
- 1/4 cup black cherry vinegar (or your favourite vinegar)
- 2 teaspoons honey
- 400g/14ozs. cherry or small plum tomatoes, halved for the larger ones
- 2 cups baby spinach leaves
- 3-4 branches of dill
- Salt and pepper to taste
Buyer's Tip: Buy farro from health food and gourmet stores. Try to buy a packet with instructions on how to cook it as it comes in regular, semi pearled or pearled and the cooking time varies a lot for each. I bought a 500g packet of semi pearled farro from Peters of Kensington for $6. Farro is definitely not gluten free as it is wheat based but you can use quinoa or brown or red (non glutinous) rice instead if you are looking for a gluten free substitute.
Step 1 - Rinse the farro and put it onto boil in a saucepan with 2 cups of water. Simmer with the lid on for 30-35 minutes until done (mine was semi pearled but if you use regular or pearled farro, adjust times accordingly). You want it al dente rather than too soft. Rinse with cold water until it runs clear and set aside.
Step 2 - While the farro is cooking, make the pickled carrots (see below) and fillet and skin the trout. The skin comes off easily once you remove the head. Then just gently remove the meat on one side and then turn over then do the other. You should be able to keep the main bone as one piece. Flake the pieces of trout with your hands or a fork - I keep them semi bite sized as I don't like them too small.
Step 3- Whisk the olive oil, vinegar and honey in a large bowl. Place the drained, cooled farro in the bowl. Add the trout, tomatoes, spinach leaves, dill and 1/2 cup of the pickled carrots. Toss gently to coat the salad and and season with salt and pepper to taste.
10 Minute Pickled Carrots
- 4 tablespoons rice wine vinegar (or you can use another soft white vinegar)
- 4 tablespoons pure icing sugar (dissolves very quickly)
- 1 tablespoon water
- 2 carrots, peeled thinly into ribbons
- 1-2 teaspoons grated ginger
- a pinch of salt
- 1 zip lock bag
- 1 extra teaspoon soy sauce
Step 1 - To make the pickles put the vinegar, sugar and water into the zip lock bag or bowl and add the grated carrot and ginger and a sprinkle of salt. Zip up the bag or cover the bowl and shake till combined. Leave for 10 minutes