Today is the final day of Food Fortnight, celebrating the best that Britain offers in food. Fresh griddled British trout and smoked trout are delicious on their own. Put them together, add a ginger dressing and you have a sensational first course or light lunch that is so easy to prepare.
Trout and Ginger Salad
Fry Light olive oil spray
125g fresh trout fillet, skinned
grated rind and juice of 1/2 lime
1 yellow pepper, finely chopped
1 red pepper, finely chopped
1 small bunch coriander, chopped
125g smoked trout
freshly ground black pepper
1 tbsp sesame oil
5 tbsp white wine vinegar
1 tsp soy sauce
2.5 cm piece fresh root ginger, peeled and grated
- Heat a griddle pan, spray with Fry Light, then cook the fresh trout fillet for 5-8 minutes until just cooked. Remove and flake into bite-sized pieces. Sprinkle with the lime rind and juice and set aside.
- Place the yellow and red peppers in a bowl with the rocket and coriander and toss well to mix.
- Using scissors, cut the smoked trout into bite-sized pieces and add to the salad mixture with the griddled trout. Season with pepper to taste.
- Whisk all the ingredients for the dressing together, pour over the salad and toss gently to coat. Serve at once.
WLS PORTION: 1/2
Image courtesy of Practical Pictures for British Trout Association