Serves: 4
Ingredients:
- 1-2 fillets hot or cold smoked trout fillets
- 1 cucumber, seeded and shaved into ribbons
- 1 avacodo, 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.
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