preparation: 10 minutes, plus cooling
serves: 4 as a starter
4 hot smoked trout fillets
1 small ripe mango, peeled and stoned
4 spring onions, sliced
1 garlic clove, sliced
2-4 small red chillies, seeded and sliced
2 tbsp chopped fresh coriander
4 tbsp roasted salted cashew nuts
Dressing
2 tbsp sugar
2 tbsp rice vinegar
1 tbsp Thai fish sauce
1 tbsp lime juice
1 tsp grated root ginger
2 tbsp sunflower oil
1 tsp sesame oil
Start by making the dressing. Warm together the sugar, vinegar, lime juice, Thai fish sauce, salt and ginger until the sugar is dissolved. Set aside to cool and then stir in the two oils.
Flake the smoked trout and place in a bowl. Slice the mango and add to the trout with the onions, garlic, chilli and coriander. Pour over the dressing and serve garnished with the cashews.
Recipe supplied by British Trout Association
For further information, photography or recipes, visit our website
www.britishtrout.co.uk
or call Anna Lloyd or Jane Davis on 020 7221 6065