Hot smoked trout and nectarine salad with fresh herbs



1-2 fillets hot or cold smoked trout fillets

1 cucumber, seeded and shaved into ribbons

1 avocado, diced

2 cups (500ml) baby herb salad leaves

4 nectarines, sliced

handful of coriander leaves

2 spring onions, finely sliced


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


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.

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