It’s creamy, delicious, versatile and just a little bit fancy schmancy.

And as Sara Morley from TAFE NSW suggested on her “TAFE Buds” segment with Sally Bryant on ABC Riverina this week, smoked trout should be a staple in every entertainer’s fridge.

“It looks good, smells good, tastes good and keeps for a long time,” Ms Morley said.

“It’s so simple and delicious and is inexpensive. If someone pops over, you can just whip this out of the fridge, throw it through a simple salad and serve it up.”

Ms Morley suggested it be teamed with a black barley salad, teeming with fresh ingredients and a simple, zingy dressing.

“It’s tasty and nutritional and so easy to serve,” she said.

“And my handy hint of the day: salad is about highlighting the core ingredients so go easy on the dressing.”

Ms Morley was inspired to create her smoked trout and black barley salad after discovering the “magic” of black barley during a recent trip away.

“If you eat something in a restaurant or café and really like it, try to recreate it at home,” she said.

“Take a photo of the menu item, search around on Google and remember, everything is adaptable.

“It’s a great way to build your culinary skills.”

If you want to learn to cook from the experts, TAFE NSW offers a range of commercial cookery courses for the aspiring chef or the home cook who wants to up their game.

For more information, visit www.tafensw.edu.au/courses/cookery-and-wine-courses

Smoked Trout

Smoked Trout and Black Barley Salad (serves 2 main course or 4 entrée)

Ingredients:

For the dressing

• 1 teaspoon dijon mustard
• Juice of ½ lemon
• 1 tbsp vinegar
• 1/3 cup olive oil
• Salt flakes and freshly ground pepper
• For the salad
• 200g black barley
• 1 tsp salt
• 2 avocados, diced
• 1 punnet cherry tomatoes, halved
• 1 tablespoon chopped dill
• 4 spring onions, finely chopped
• 50g mixed salad leaves
• 1 whole smoked trout (approx. 300g), skin and bones removed, flesh flaked
• 2 tablespoons pumpkin seeds

Method:

DRESSING: Whisk together the mustard, pepper, lemon juice and vinegar. Continue to mix as you add the olive oil in a fine stream to form an emulsion. Season to taste.

Cook the black barley in unsalted water according to the packet directions. A minute before it’s cooked done, add the salt to the cooking water. Drain, rinse the barley under cold water and drain again.

Toss together all the remaining salad ingredients with 2 tablespoons of dressing (except the trout and seeds)

Serve onto plates, topping with the flaked smoked trout and pumpkin seeds.

Smoked Trout Pate

Ingredients:

• 1 whole smoked trout (approx. 300g), skin and bones removed, flesh flaked
• ½ cup crème fraîche
• ¼ cup cream cheese
• 1 tablespoons chopped dill
• Juice and zest of 1 lemon
• (optional horseradish)

Method:

Combine crème fraîche, cream cheese, dill, and lemon zest and juice.

Add the flaked smoked trout and mix to combine.

Puree in a food processor or use a whisk for a lighter/smoother pate.