Ingredients
For the trout tonnato
- 1 Egg yolk
- ¾ cup Olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon Capers roughly chopped
- 1 Tin smoked rainbow trout like Fishwife, gently mashed
- Salt to taste
- Lemon juice to taste
For the charred broccolini
- 1 Bunch broccolini ends trimmed, large florets halved
- Olive oil for tossing
- Salt to taste
- Lemon juice to finish
- Toasted breadcrumbs to finish
Method
Make the trout tonnato
- In a large bowl (or mortar), combine egg yolk, mustard, and a pinch of salt. Whisk until emulsified.
- Begin adding olive oil slowly—first drop by drop, whisking constantly, then in a steady stream once it starts to thicken.
- Once the mixture is pale and thick, season with lemon juice to taste.
- Fold in the mashed smoked trout and chopped capers. Mix well and adjust seasoning with more lemon or salt as needed.
Char the broccolini
- Preheat oven to 375°F.
- Toss broccolini with olive oil and salt, then spread on a baking sheet.
- Roast for 20 minutes, flipping once, until tender and lightly charred at the edges.
To serve
- Arrange broccolini on a plate. Spoon dollops of trout tonnato over top.
- Finish with a squeeze of lemon and a generous sprinkle of toasted breadcrumbs.