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SMOKED TROUT, STRAWBERRY AND PICKLED GINGER SALAD WITH ASIAN HONEY DRESSING

Recipe by Christine Capendale

This refreshing salad combines smoked trout ribbons with strawberries, pickled ginger, avocado, and a flavorful Asian honey dressing.

200g trout ribbons
100g Salad Leaves
125ml Spring Onions chopped spring onion or sliced in length’s
4 Radishes thinly sliced
200g Strawberries halved
50g pickled ginger drained
40ml toasted sesame seeds
2 Avocados halved, pitted and sliced
Fresh Coriander for serving
ASIAN HONEY DRESSING
15ml soya sauce
30ml Sunflower Oil peanut oil
1 Garlic clove crushed
40ml Lime juice
15ml rice wine vinegar
15ml honey
10ml Fish sauce
  • ASIAN HONEY DRESSING

(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.
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