Close
select your delivery
change delivery location
By changing your delivery location, items in your basket are no longer available for delivery. Please see below the items that are no longer available.
Don't Change Delivery Details
ITEMS NO LONGER AVAILABLE
The following items have been removed from the online catalogue. Click Confirm to automatically remove these items from your basket or click Cancel to review your basket manually

Recipes, Videos & Articles

RECIPE OF THE WEEK
SMOKED SALMON TROUT SLAW

This fresh, crunchy salad comes with the added appeal of salmon. Double the amount of fish, if you like, or turn it into a really substantial meal by adding potatoes (lightly buttered baby ones or, if there’s time, a big baked potato, split and filled with a spoonful of thick Greek yoghurt).

Recipe by:
Phillippa Cheifitz
Serves:
5
Dietary considerations:
Low carb / Health conscious / Pescatarian / Dairy free
prep time
20 minutes
cooking time
25 minutes

INGREDIENTS:

120 g ready-sliced hot-smoked salmon trout
For the Slaw, mix together
2 baby cabbages, thinly sliced
120 g small oyster 
mushrooms, halved
6-8 radishes, thinly sliced
2 sticks celery, peeled, 
halved and thinly sliced 
lengthways
6 small crisp cucumbers, 
thinly sliced into ribbons
6 red salad onions, 
thinly sliced
For the dressing, mix together
A good pinch of sea salt
A twist or two of freshly ground 
black pepper
1 clove garlic, crushed
1 t honey
3 T sunflower oil
2 T olive oil

BUY INGREDIENTS

COOKING INSTRUCTIONS:

Turn the dressed slaw onto a platter. Add the smoked salmon trout, broken into large flakes.

Cook’s note:
Use cold-smoked salmon trout, if you prefer. Smoked peppered mackerel would be good too, or even smoked snoek.

Leftovers?
Use the slaw in a wrap. Add mayonnaise, feta and shredded roast chicken.

Per serving:
1066.4 kJ, 10 g protein, 20.4 g fat, 15.5 g carbs


TASTE MAGAZINE

VIEW ALL RECIPIES