Lightly Smoked Ocean Trout, Pineapple, Chilli and Trout Crackling
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Lightly Smoked Ocean Trout, Pineapple, Chilli and Trout Crackling
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Pineapple and chilli go very well with smoked trout. This is an easy recipe for two people
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Ingredients
- 2 pieces trout / Salmon 150-200 gm each, ocean trout
- 1 small cucumber lebanese, cut into ribbons
- 1 small fennel bulb or 1/2 a large one
- 1 small red onion finely diced
- 1 red chili pepper sliced
- 2 lices pineapple fresh
- 1/4 bunch Coriander
Dressing
- 100 ml lemon juice or lime
- 30 gm caster sugar or palm sugar
- 40 ml fish sauce
- 1 clove garlic roughly chopped
Instructions
dressing
- Mix the sugar with a teaspoon of hot water to start it dissolving. Add lemon juice, fish sauce and garlic. Stir to dissolve and taste. Add more sugar or fish sauce if required
Salad
- Grill the pineapple till golden and caramelised ( BBQ is good) in a very hot pan. Cut into cubes
- Mix coriander sprigs, diced onion, pineapple, chilli and shaved fennel.
- Strain dressing and pour over salad.
- Put the cucumber ribbons on the plate.
- Finally. Cut the Ocean Trout from the skin. Heat a frypan until very hot. Sear the Trout on both sides, until just coloured . Place the fish on the cucumber.
- For crackling, add a little more oil to the frypan and making sure it is very hot. Drop the skin into the pan and cook until it curls up and turns golden.
- Drain on paper.
- Put a small amount of salad onto each plate along with some dressing and a piece of crackling
- Don't cook the pineapple, just sear or BBQ it quickly. This produces a lovely sweet and sour juice that makes the dressing very delicious.
- Use coriander root ( chopped ) in the dressing for more flavour
- Use any salad ingredients you like including Chinese cabbage, red capsicum, tomato, or Green Papaya.
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