Thai Smoked Trout Salad

Barbecuing is part of the Australian  way of life and traditionally  sausages are always on the BBQ.  But at Christmas the humble sausage is replaced by beautiful Sharks Bay prawns, rock lobsters and crayfish.

Lately, and available in many supermarkets, the deep sea trout has become the star.  Most of the smoked trout comes from South Tasmania where they are naturally smoked.  The flavour is subtle, not too strong and not too mild.  I have to say the flavour is divine.

Since it is summer this salad will be starring with Australian and Thai flavours at my Christmas feast.  Thai food has been and always will be part of my cooking at home.  I spent many years living in Thailand and it is almost like a second home to me.

This salad is truly unique, and  reflects Thai Cuisine.  This recipe has the four distinctive tastes of Thailand.  The four “S’s”  which are, sour lime, spicy chilli, salty fish sauce and sweet palm sugar.  It also has different herbs, which add colour, flavours, and aromas to the salad.

Ingredients for the Salad

500g deep sea smoked trout

200 grams of rainbow cherry tomatoes, sliced in half

3 spring onions, thinly sliced

2 Kaffir lime leaves, very finely sliced

1 cup of coriander leaves

3  little Gem lettuces (they are tiny little versions of Cos lettuce), wash them well.

1 cup of Micro Greens (if available)

1/2 cup Thai basil

1 cup of fresh mint leaves

4 Lebanese cucumbers, peeled, deseeded and thinly sliced lengthwise using the mandolin

Ingredients for the Dressing

2 garlic cloves, finely sliced

1 red chili (you can add more if you want the salad dressing very spicy)

4 tablespoons palm sugar, grated

3 tablespoons lime juice

3 tablespoons fish sauce

1/2 tablespoon roasted chili paste

 

Method

• For the dressing, combine all ingredients in a bowl and mix to dissolve the palm sugar.  Set aside.

 

Method for the salad

• In a large bowl, mix all the salad ingredients.  Then add the trout cut into medium size slices.  Toss well.
• Serve the salad and let your guests pour the dressing to ensure that all the ingredients in this salad will stay crispy.

Tips

• Colour and texture are important in this salad.
• Micro Greens are tender baby salad leaves.
• Along with the colours of the tomatoes comes a range of flavours making your salad even tastier.
• When making the dressing you must keep tasting it to adjust the flavours.