Smoked trout, strawberry and pickled ginger salad – with Asian honey dressing

You can substitute the trout with cold or hot smoked salmon.

(Serves 4)

200 g   smoked trout ribbons

100 g   salad leaves

125 ml chopped spring onion or sliced in length’s

4          radishes, thinly sliced

200 g   strawberries, halved

50 g     pickled ginger, drained

40 ml   Toasted sesame seeds

2          Avocado’s, halved, pitted and sliced

Fresh coriander for serving


15 ml   soya sauce

30 ml   oil (Sunflower or peanut oil)

1          clove garlic, crushed

40 ml   lime juice

15 ml   rice wine vinegar

15 ml   honey

10 ml   fish sauce


  • Mix all the dressing ingredients very well together and keep aside
  • Toss together the salad leaves, spring onion, radishes, strawberries and pickled ginger and spoon onto 4 serving plates (or one large platter)
  • Divide the smoked salmon between the plates, add ½ avocado to each plate and sprinkle with the toasted sesame seeds.
  • Garnish with coriander and drizzle generously with the dressing


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