Wholegrain kernels with their bran, germ and endosperm intact are often referred to as berries. Cooked grain berries make a satisfying and nutritious base for myriad salads. You could use wheat, spelt or barley in place of the rye here, but the rye does have a wonderful affinity with the smoked fish and horseradish.
200g rye berries (rye grains)
200g sour cream
15-20g horseradish, freshly grated, or shop-bought horseradish to taste
4 spring onions, finely sliced
2 tbsp capers
A large bunch of parsley, leaves roughly chopped
200g smoked trout
100g salad leaves
1 pomegranate, de-seeded
Heat the rye berries in a dry frying pan over a medium heat for about 5 mins, until they smell toasty. Tip them into a bowl and cover with cold water for a minimum of 1 hour and anything up to 8 (soaking makes the grain more digestible).
When the rye has finished soaking, drain it, then cover in plenty of cold water. Bring up to the boil and cook for about 30 mins, until tender.
Meanwhile, mix the sour cream, horseradish, spring onions, capers and about half of the parsley together. Taste and balance with salt and pepper—you may want a touch more horseradish.
Once cooked, drain the rye and leave to cool for a few mins before stirring three-quarters of the grains into the sour cream mixture. Flake in about half of the trout and most of the salad leaves, watercress and pomegranate. Stir gently to combine.
Place the salad on individual plates or a serving platter and scatter with the remaining rye berries, trout, leaves, parsley and pomegranate seeds.
ALTERNATIVES Roast beetroot makes a great addition to this salad—just add it to the dish at the last minute, otherwise the creamy dressing will turn Barbie pink.
Recipe: Jenny Chandler
Image: Kim Lightbody