Smoked Trout and Roasted Fennel Cauliflower Salad

16 15 503
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 4
Smoked Trout and Roasted Fennel Cauliflower Salad
Health Highlights
Nutrient density to the max. A great way to add cold-water fatty fish high in anti-inflammatory omega 3's to your diet.


1 whole fish Trout, smoked (deboned, skin removed.)
1 medium head Cauliflower (broken into small florets)
1 tbsp Extra virgin olive oil (for drizzling)
1 tsp Cumin seeds
1 pinch Salt and pepper
2 bulb(s) Fennel (trimmed and cut into thin wedges)
1/2 cup Almonds, toasted
2 tbsp Maple syrup
1 whole lemon(s) Lemon juice (juiced)
1 tsp Dijon mustard
1/2 bulb Garlic (finely chopped)
1/4 cup Olive Oil, Extra Virgin
1 pinch Salt and pepper
1/2 medium Preserved lemon (or fresh lemon zest)
3 cup chopped Watercress (leaves picked)
2 cup Parsley, fresh


  1. Preheat the oven to 400°F (200°C).
  2. Spread the cauliflower onto a medium baking tray. Drizzle with olive oil, scatter with the cumin seeds, and season with salt and pepper. Toss to coat.
  3. Spread the fennel onto a separate medium baking tray. Drizzle with olive oil. Roast the cauliflower and fennel, tossing occasionally, for 20-25 minutes, until tender and golden brown. Remove from the oven and set aside to cool.
  4. Meanwhile to prepare the maple almonds, line a small baking tray with parchment paper.
  5. Cook the almonds in a small frying pan over medium-low heat, tossing occasionally, until lightly roasted. Add the maple syrup and salt. Cook, tossing to coat until the maple syrup has reduced to a thick sticky caramel. Pour onto the prepared tray and set aside to cool. Once cooled, coarsely chop the almonds.
  6. To prepare the dressing, whisk the lemon juice, mustard, and garlic together in a small bowl. Gradually pour in the extra-virgin olive oil, continuously whisking, until fully incorporated. Season with salt and pepper. Set aside.
  7. Flake the cooked trout into bite-sized pieces, ensuring all the bones have been removed. Set aside. 
  8. Remove and discard the flesh of the preserved lemon. Thinly slice the skin lengthways into strips.
  9. Combine the cauliflower, fennel, maple almonds, trout, preserved lemon, watercress, and parsley in a large bowl. Toss to combine. Pour over the dressing and toss to coat. Transfer to a large serving dish. Serve immediately.

Nutrition Facts

Per Portion

Calories 503
Calories from fat 294
Calories from saturated fat 37
Total Fat 33 g
Saturated Fat 4.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.7 g
Monounsaturated Fat 19.4 g
Cholesterol 45 mg
Sodium 465 mg
Potassium 1626 mg
Total Carbohydrate 31 g
Dietary Fiber 9.7 g
Sugars 14.6 g
Protein 26.1 g

Dietary servings

Per Portion

Fruit 0.2
Meat 0.5
Meat Alternative 0.5
Vegetables 6.5

Energy sources