Smoked trout and spanspek salad


Serve this salad with soft freshly baked­bread; it’s a great starter for a spe­cial oc­ca­sion.

Serves 6 Prepa­ra­tion time 20 min­utes Cook­ing time 2 min­utes


• 500g lightly smoked trout • ½ a small, firm spanspek (not over-ripe) • 2-3 fresh limes • 2 ta­ble­spoons (30ml) se­same seeds • 2 ta­ble­spoons (30ml) se­same oil • 2 ta­ble­spoons (30ml) olive oil • a 3cm-piece of fresh gin­ger,

cut into match­sticks • 1 small green chilli, seeds re­moved

and finely chopped • ¼ cup (60ml) soya sauce • a few ta­ble­spoons of mi­cro herbs

or chopped co­rian­der leaves


Slice the smoked trout into thin strips and ar­range them in a sin­gle layer on a pretty serv­ing plat­ter. Place it in the fridge.

Cut the spanspek into very small cubes – you need about 1 cup. Squeeze the juice of 1 lime over the spanspek be­fore plac­ing it in the fridge.

Toast the se­same seeds in a dry pan un­til fra­grant. Heat the se­same oil and olive oil in a small pan un­til smok­ing hot, then driz­zle it over the trout. Scat­ter the gin­ger, chilli and se­same seeds on top and sea­son with soya sauce and lots of freshly ground black pep­per. Scat­ter the mi­cro herbs or co­rian­der leaves over.

Top with the spanspek cubes and squeeze over the rest of the lime juice. Serve im­me­di­ately with fresh bread and but­ter, and ex­tra lime juice on the side.

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