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Smoked Trout

 

  

Ingredients:

Prep time: 10 minutes, plus cooling
Serves: 4 as a starter

4 hot smoked trout fillets
1 small ripe mango, peeled and stoned
4 spring onions, sliced
1 garlic clove, sliced
2-4 small red chillies, seeded and sliced
2 tablespoons chopped fresh coriander
4 tablespoons roasted salted cashew nuts

Dressing

2 tablespoons sugar
2 tablespoons rice vinegar
1 tablespoon Thai fish sauce
1 tablespoon lime juice
1 teaspoon grated root ginger
2 tablespoons sunflower oil
1 teaspoon sesame oil

 

 

Hot and Sour Smoked Trout Salad with Cashew Nuts

 

 

 

A simple salad, ideal as a starter with lovely fresh flavours of Thai cooking.

Method:

  • Start by making the dressing. Warm together the sugar, vinegar, lime juice, fish sauce and ginger until the sugar is dissolved. Set aside to cool and then stir in the two oils.
  • Flake the smoked trout and place in a large bowl. Slice the mango and add to the trout with the onions, garlic, chilli and coriander. Pour over the dressing and serve garnished with the cashews.

British Trout Association, Bow Business Centre, London E3 2SE
Tel: 020 8980 2456    Fax: 020 8983 3289     E-mail: mail@britishtrout.co.uk