4 radishes, ends trimmed, very thinly sliced into rounds (see Notes)
4 big handfuls watercress or rocket, tough stems discarded
1 large bulb fennel, base and ends trimmed, very thinly sliced lengthways
250g/8oz smoked trout, kahawai, or mackerel, torn into bite-sized pieces
additional dill fronds and flowers, to garnish (optional)
flaky sea salt and freshly ground black pepper
¼ cup cream
2 tablespoons finely chopped dill
1 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
¼ teaspoon flaky sea salt
freshly ground black pepper

Don’t let the cream in this dressing deter you – it is utterly delicious. For a vegetarian version, sub out the smoked trout for a jammy egg (see Notes). This salad is particularly good alongside boiled baby potatoes.

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1.To make the dressing, combine all ingredients in a jar and shake to combine.
2.Season to taste and set aside. If not using at once, chill. It will keep for up to 12 hours.
3.Prepare a large bowl with iced water for the vegetables to soak and become crisp.
4.If you’re tight for time, you can skip this step, just ensure vegetables are washed and dried thoroughly.
5.Place the radishes, watercress and fennel in the iced water and soak until the fennel starts to curl up (15 minutes).
6.Remove the vegetables from water, shake them thoroughly, then pat dry with a towel (excess water will dilute the creamy dressing).
7.To serve, combine the radishes, watercress and fennel in a large bowl.
8.Top with smoked fish, drizzle over the dressing and gently toss to combine.
9.Garnish with additional dill fronds and flowers, if using, and sprinkle with some salt and pepper.
10.NOTES Use a mandoline or a very sharp knife to slice the fennel and radishes as thinly as possible.
11.A jammy egg is an egg that has been boiled for 6 minutes, then cooled in cold water to prevent further cooking, resulting in a perfectly soft yolk.

This is an edited extract
from Summer at Home
by Annabel & Rose
Langbein, published by
Annabel Langbein Media,
$24.99. Photography
Rose Langbein, Ted
Hewetson, Hamish
Jackson-Mee. Purchase at