SMOKED TROUT AND MANGO SALAD
1356KJ PER SERVE SERVES 2
90g (2 cups) baby spinach leaves 200g hot-smoked trout, sliced
1 large mango, thinly sliced
115g (1 cup) bean sprouts
2 spring onions, thinly sliced
1 fresh red or green chilli, seeded and thinly sliced
15g (½ cup) mint leaves, roughly torn 15g (½ cup) coriander leaves, roughly torn
1 garlic clove
2 tbs lime juice
2 tbs fish sauce
2 tbs rice malt syrup
2 tbs coriander leaves, finely chopped 1 fresh red chilli, seeded and finely chopped
1. In a small bowl, mix together all the ingredients for the dressing.
2. On a platter, arrange the baby spinach leaves then top with the trout, mango slices, sprouts, spring onions, chilli, mint and coriander leaves.
3. Spoon the dressing generously over the top and then serve.