|
|
|
|
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, The Rural Centre, West Mains, Ingliston EH28 8NZ
Tel:
0131 472 4080 Fax: 0131 472 4083 E-mail:
mail@britishtrout.co.uk
|
|
Recipes
