CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Smoked Trout, Strawberry And Pickled Ginger Salad With Asian Honey Dressing

  • Overview
  • Ingredients
    16 items
  • Directions

This refreshing salad combines smoked trout ribbons with strawberries, pickled ginger, avocado, and a flavourful Asian honey dressing. You can substitute the trout with 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

 

 

ASIAN HONEY DRESSING

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