Cold-smoked trout, strawberry and pickled ginger salad with wasabi dressing – Food & Home Magazine
You can substitute the trout with sustainably sourced cold or hot-smoked salmon.
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Cooking tools:
- Salad spinner
- Garlic press
- Kitchen scale
- Chef's knife
- Paring knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Skillet
- Colander
- Spoon
- Serving platter
- Serving bowl
- Paper towel
Ingredients
- <h3>WASABI DRESSING</h3>
- 1 tbsp soya sauce
- 1 tbsp sesame oil
- ½ tsp wasabi paste
- 1 clove garlic, crushed
- 3 tbsp lemon juice
- 2 tsp honey
- 2 tsp fish sauce
- 2 tbsp toasted sesame seeds, to
- garnish + extra for the salad
- <h3>SALAD</h3>
- 100g baby herb salad leaves, washed and dried
- 50g (½ cup) chopped spring onion + extra, to garnish the dressing
- 4 radishes, thinly sliced
- 200g strawberries, halved
- 50g pickled ginger, drained
- 200g cold-smoked trout ribbons
- 2 avocados, halved, pitted and sliced
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