{"id":4871,"date":"2020-02-28T12:30:07","date_gmt":"2020-02-28T10:30:07","guid":{"rendered":"https:\/\/getitmagazine.co.za\/joburg-west\/?p=4871"},"modified":"2024-05-31T09:17:07","modified_gmt":"2024-05-31T07:17:07","slug":"hot-smoked-trout-and-nectarine-salad-with-fresh-herbs","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/joburg-west\/blog\/2020\/02\/28\/hot-smoked-trout-and-nectarine-salad-with-fresh-herbs\/","title":{"rendered":"Hot smoked trout and nectarine salad with fresh herbs"},"content":{"rendered":"

Ingredients:<\/strong><\/p>\n

1-2 fillets hot or cold smoked trout fillets<\/p>\n

1 cucumber, seeded and shaved into ribbons<\/p>\n

1 avocado, diced<\/p>\n

2 cups (500ml) baby herb salad leaves<\/p>\n

4 nectarines, sliced<\/p>\n

handful of coriander leaves<\/p>\n

2 spring onions, finely sliced<\/p>\n

Dressing:<\/strong><\/p>\n

1 Tbsp (15ml) fish sauce<\/p>\n

1 Tbsp (15ml) honey<\/p>\n

2 Tbsp (30ml) rice vinegar<\/p>\n

2 Tbsp (30ml) canola or seed oil<\/p>\n

1 tsp (5ml) sesame oil<\/p>\n

1 Tbsp (15ml) finely chopped ginger<\/p>\n

1 red chilli, diced<\/p>\n

Method<\/strong><\/p>\n

If using uncooked trout, panfry for 3 minutes a side, rest and then flake.<\/p>\n

Toss salad ingredients on a platter and scatter over fish.<\/p>\n

Whisk dressing ingredients together and drizzle over salad. Serve.<\/p>\n

Recipe by Anke Roux.<\/em><\/strong><\/p>\n

For more inspiration visit www.juicydelicious.co.za<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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