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
THIS IS HOW
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.