Ocean Trout Kibbeh

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This recipe pre-dates my 5 Ingredients philosophy.

Ocean Trout Kibbeh

From Stonesoup

Kibbeh are a Middle Eastern specialty that are generally made from lamb and eaten raw, although they are cooked in some instances. While it can be hard to convince people to eat raw lamb, most people will give sushi a go so salmon or ocean trout make for a delicious substitution. On this occasion I used cooked ocean trout because there’s no way I would have been able to convince my Dad that raw fish wasn’t going to cause a slow and painful death. The results were OK but I much prefer the delicate flavour and shimmering pink colour of the raw fish.

This recipe was adapted from a Sunday Life recipe by good old Karen Martini.

Serves 10 as a starter
150g fine burghul cracked wheat (see note)
400g ocean trout or salmon raw or cooked
3t sumac
1/2t ground allspice
4T olive oil
150g sour cream
75mL lemon juice
1 cloves garlic, finely chopped
for the salad:
½ bunch coriander, leaves picked
½ small red onion, very finely sliced
½ Lebanese cucumber
extra virgin olive oil, to drizzle
lemon wedges, to serve
Turkish bread, to serve

1. Soak burghul in 3/4C hot water for ten minutes then place in a clean dry tea towel and squeeze to remove excess moisture.

2. Place trout or salmon in a food processor and whiz until it forms a paste. Add spices, oil, sour cream, lemon juice and garlic and process until just combined.

3. Transfer to a bowl and stir through drained burghul and season to taste. Press onto a serving platter and cover with cling wrap. Refrigerate until ready to serve.

4. When ready to serve combine salad ingredients in a small bowl. Uncover fish mixture and drizzle with olive oil. Top with salad and serve with lemon wedges and Turkish bread.

note: Burghul is usually available in health food stores and some supermarkets. You could substitute couscous but reduce the amount to 100g and soak couscous for at least 20 minutes, covered with 3/4C boiling water. Fluff with a fork before using.