Hot-smoked trout and vermicelli salad
This refreshing salad is perfect for the lunchbox.
- 5 mins cooking
- Serves 4
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Ingredients
Hot-smoked trout and vermicelli salad
- 200 gram dried rice vermicelli noodles
- 1/3 cup (80ml) lime juice
- 1 teaspoon chilli oil
- 1 tablespoon sesame oil
- 2 tablespoon fish sauce
- 1 clove garlic, crushed
- 400 gram hot-smoked trout fillets
- 2 trimmed celery stalks (200g), sliced thinly
- 2 lebanese cucumbers (300g), seeded, sliced thinly
- 1/2 cup (75g) toasted shelled pistachios
- 1/4 cup coarsely chopped fresh thai basil
- 1/4 cup coarsely chopped fresh mint
Method
Hot-smoked trout and vermicelli salad
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1Place noodles in large heatproof bowl of boiling water, stand until just tender; drain. Rinse under cold water; drain.
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2Meanwhile, to make dressing, place lime juice, oils, fish sauce and garlic in screw-top jar; shake well.
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3Discard skin and bones from fish. Flake fish into large pieces in large bowl; add noodles, celery, cucumber, nuts and herbs.
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4Pour dressing over salad; toss gently to combine.
Notes
We used two hot-smoked ocean trout portions, weighing approximately 200g each, that were spiced with a blackening mixture of mountain pepper, native pepperberry, aniseed myrtle, salt and other flavourings before being "cooked" in hot smoking ovens. You can also use ordinary cold-smoked trout if hot-smoked trout is unavailable.
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