INGREDIENTS
200g/8oz hot smoked trout, flaked
1 large mango, peeled and sliced
4 spring onions, sliced
1 red chilli, diced
25g/1oz fresh coriander, chopped
200g/8oz mixed salad leaves
1 lime, cut into wedges
For the dressing:
2 limes, juice and zest
1 tsp. brown sugar
6 tbsp. walnut oil
Smoked Trout Salad with Chilli, Lime and Mango
Fishwife number 4 is Jen Bay, Jen recently followed her dream and opened a coffee shop in the beautiful village of Stoneyford in Co.Kilkenny. While she has always loved to cook, she gets great satisfaction from seeing customers sit back and enjoy their time at Jen’s! She feels blessed to be surrounded by fantastic local producers who inspire her to create new dishes all the time. Luckily her family share in her dream, they all pitch in and do their bit. Jen has recently added an early evening menu with wine list.
Step 1
First prepare the dressing: combine the lime zest and juice with the brown sugar and walnut oil – mix well, making sure the sugar is dissolved.
Step 2
Combine the dressing (reserving a small amount to drizzle on the finished dish) with the sliced mango, spring onion, chilli ( I leave the seeds in for an extra kick of heat) and coriander.
Step 3
Prepare a bed of salad leaves and lay the mango salad on top. Place the delicate trout pieces on the salad. Finally, drizzle with the reserved dressing and a lime wedge to serve.
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