Ingredients:
1-2 fillets hot or cold smoked trout fillets
1 cucumber, seeded and shaved into ribbons
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1 avocado, diced
2 cups (500ml) baby herb salad leaves
4 nectarines, sliced
handful of coriander leaves
2 spring onions, finely sliced
Dressing:
1 Tbsp (15ml) fish sauce
1 Tbsp (15ml) honey
2 Tbsp (30ml) rice vinegar
2 Tbsp (30ml) canola or seed oil
1 tsp (5ml) sesame oil
1 Tbsp (15ml) finely chopped ginger
1 red chilli, diced
Method
If using uncooked trout, panfry for 3 minutes a side, rest and then flake.
Toss salad ingredients on a platter and scatter over fish.
Whisk dressing ingredients together and drizzle over salad. Serve.
Recipe by Anke Roux.
For more inspiration visit www.juicydelicious.co.za
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