MIX MASTERS

SMOKED RAINBOW TROUT, ROCKET, FENNEL & MACADAMIA

SERVES 6-8 AS A SIDE

1 bunch rocket
2 witlof (purple and green), trimmed, leaves separated
2 baby fennel bulbs, shaved on a mandoline
2 inner stalks celery, sliced, plus
1 cup picked pale leaves, chopped
2 small green apples, cut into matchsticks
350g seedless mixed grapes, halved widthwise
1 small red onion, shaved on a mandoline
2/3 cup (100g) roasted macadamias, roughly chopped, plus extra to serve
2 x 300g hot-smoked rainbow trout (substitute hot-smoked ocean trout or salmon), flaked, skin and bones discarded

TARRAGON AIOLI

1/2 bunch French tarragon, finely chopped
Zest and juice of 1 lemon
250g garlic aioli

For the tarragon aioli, place all the ingredients in a medium bowl with 2¹/2 tbs warm water, season to taste and whisk to combine. Set aside.

Combine the rocket, witlof, fennel, celery, celery leaves, apple, grape, onion, macadamia and three-quarters