Smoked Trout Thai Salad

Cook time 20 minutes
Servings 4


1 hot-smoked trout, skin and bones removed
4 kaffir lime leaves, very finely sliced
1 cup of coriander leaves
¼ cup Thai basil leaves
1 cups carrot, julienned
1 cups red capsicum, julienned
¼ cup green spring onions, sliced
1 cup of bean sprouts
1 Lebanese cucumber, peeled & finely sliced on the diagonal
½ stalk lemongrass (white part only), finely diced
1 cup roasted, roughly chopped peanuts.

Thai Dressing
4 tbs. fish sauce
4 tbs. lime juice
2 tbs. Reduced Salt soy sauce
1 tbs. grated ginger
2 tsp. palm sugar
½ red bird’s-eye chilli, finely chopped


Smoked Trout Thai Salad


For the dressing, combine all ingredients in a bowl and mix to dissolve sugar.
In a large bowl, mix all the salad ingredients and flake the trout on the top. Add the dressing and toss. Serve immediately to ensure everything stays crispy.