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Lightly Smoked Ocean Trout, Pineapple, Chilli and Trout Crackling
Pineapple and chilli go very well with smoked trout. This is an easy recipe for two people
Servings:
2
Course:
Others
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
Cup of Yum
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.