Sweet Sunrise Trout Salad
SERVES 4
- 300 g oak smoked trout ribbons
- 150 g baby salad leaves
- 20 g fresh coriander
- 4 Sweet Sunrise grapefruits, peeled and cut into segments
- 4 spring oinions, sliced in length
- 4 radishes, thinly sliced
- 200 g strawberries, halved
- 40 ml toasted sesame seeds
- 2 avocadoes, halved, pitted, and sliced
ASIAN HONEY DRESSING
- 15 ml soya sauce
- 30 ml oil (sunflower or peanut oil)
- 1 garlic clove, crushed
- 40 ml Sweet Sunrise juice
- 15 ml rice wine vinegar
- 20 ml honey
- 10 ml fish sauce
METHOD
- Blend all the dressing ingredients together (use a stick blender) and keep aside.
- Toss together the salad leaves, coriander, grapefruit, spring onion, radishes, strawberries, and spoon onto 4 serving plates (or one large platter).
- Divide the smoked salmon between the plates, add the avocadao and sprinkle with the toasted sesame seeds.
- Drizzle generously with the dressing.