Ingredients
- 90g (2 cups) baby spinach leaves
- 200g hot smoked trout, sliced
- 1 large mango, thinly sliced
- 115g (1 cup) bean sprouts
- 2 spring onions (scallions), thinly sliced
- 1 fresh red or green chilli, seeded and thinly sliced
- 15g (1/2 cup) mint leaves, roughly torn
- 15g (1/2 cup) coriander (cilantro) leaves, roughly torn
Dressing (optional)
- 1 garlic clove
- 2 tbs lime juice
- 2 tbs fish sauce
- 2 tbs rice malt syrup
- 2 tbs coriander (cilantro) leaves, finely chopped
- 1 fresh red chilli, seeded and finely chopped
|
Method
Step 1.
In a small bowl, mix together all the ingredients for the dressing.
Step 2.
On a platter, place the baby spinach leaves. Top with the trout, mango slices, sprouts, spring onion, chilli and herbs.
Step 3.
Spoon the dressing generously over the top and serve.
Notes:
This salad also works really well with tinned tuna. We suggest using tuna in spring water; because the dressing is so flavoursome, it’s best to use tuna that is closer to its natural flavour.
You can get smoked trout at the supermarket. It comes shrink-wrapped and in a fillet. Here we’ve used hot smoked river trout, but you can also use rainbow trout, or even hot smoked salmon. They all work beautifully in this recipe.
Serves 2 |
