This trout salad with Asian-style dressing will be ready in under 30 minutes
Keep a pack of oak-smoked trout in your fridge this summer: it’s the secret ingredient to elevating any meal in minutes.
Recipe by: Abigail Donnelly, Sadiqah Assur-Ismail, Jan Ras
*Selected products are available online
Trout salad with Asian-style dressing
Serves 4
Preparation: 15 minutes, plus overnight soaking time
Cooking: 10 minutes
Preparation: 15 minutes, plus overnight soaking time
Cooking: 10 minutes
Ingredients:
- 200 g rice vermicelli, soaked overnight
- 3–4 chillies
- 1 x 5 cm piece ginger, roughly peeled
- 2 garlic cloves
- ½ lemongrass stalk, soaked in boiling water
- 1 T brown sugar
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 1 lime 20205065
- 2 – 3 red chillies
- Baby gem lettuce leaves, for serving
- Cucumber, thinly sliced, for serving
- Radishes, thinly sliced, for serving
- Nectarine wedges, for serving
- Fresh coriander, for serving
- 100 g Woolworths Oak Smoked Trout Ribbons
- 100 g raw cashew nuts, toasted and chopped
Cooking instructions:
- Soak the rice vermicelli in boiling water according to package instructions and drain.
- Using a pestle and mortar, crush the chillies, ginger, garlic, and lemongrass. Add the brown sugar, soy sauce, rice vinegar and juice of 1/2 lime. Mix to combine.
- To assemble the salad, place the rice vermicelli on top of the baby gem leaves. Add the cucumber, radishes, nectarine and coriander. Top with the trout ribbons, drizzle over the dressing, sprinkle over the cashews. Cut the remaining lime half into wedges and serve with the salad.