You can substitute the trout with sustainably sourced cold or hot-smoked salmon.
Recipe by Christine Capendale
Styling and photograph by Hein van Tonder
Cold-smoked trout, strawberry and pickled ginger salad with wasabi dressing
Ingredients
WASABI DRESSING
- 1 tbsp soya sauce
- 1 tbsp sesame oil
- ½ tsp wasabi paste
- 1 clove garlic, crushed
- 3 tbsp lemon juice
- 2 tsp honey
- 2 tsp fish sauce
- 2 tbsp toasted sesame seeds, to
- garnish + extra for the salad
SALAD
- 100g baby herb salad leaves, washed and dried
- 50g (½ cup) chopped spring onion + extra, to garnish the dressing
- 4 radishes, thinly sliced
- 200g strawberries, halved
- 50g pickled ginger, drained
- 200g cold-smoked trout ribbons
- 2 avocados, halved, pitted and sliced