Cold-smoked trout, strawberry and pickled ginger salad with wasabi dressing

Cold-smoked trout, strawberry and pickled ginger salad with wasabi dressing

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

Serves: 4

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

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