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200g trout ribbons
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100g Salad Leaves
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125ml Spring Onionschopped spring onion or sliced in length’s
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4 Radishesthinly sliced
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200g Strawberrieshalved
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50g pickled gingerdrained
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40ml toasted sesame seeds
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2 Avocadoshalved, pitted and sliced
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Fresh Corianderfor serving
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ASIAN HONEY DRESSING
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15ml soya sauce
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30ml Sunflower Oilpeanut oil
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1 Garlic clovecrushed
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40ml Lime juice
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15ml rice wine vinegar
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15ml honey
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10ml Fish sauce
(Serves 4)
METHOD:
- 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.