Hot smoked trout and nectarine salad with fresh herbs

Anke Roux, Nectarines

A salad packed with the flavours of the East! – Makes 4


1-2 fillets hot or cold smoked trout fillets
1 cucumber, seeded and shaved into ribbons
1 avacodo, diced
2 cups (500ml) baby herb salad leaves
4 nectarines, sliced
handful of coriander leaves
2 spring onions, finely sliced

1 Tbsp (15ml) fish sauce
1 Tbsp (15ml) honey
2 Tbsp (30ml) rice vinger
2 Tbsp (30ml) canola or seed oil
1 tsp (5ml) sesame oil
1 Tbsp (15ml) finely chopped ginger
1 red chilli, diced


1. If using uncooked trout, panfry for 3 minutes a side, rest and then flake.
2. Toss salad ingredients on a platter and scatter over fish.
3. Whisk dressing ingredients together and drizzle over salad. Serve.

Cook’s tip:
Cut cost by using smoked snoek instead.