SMOKED TROUT, STRAWBERRY AND PICKLED GINGER SALAD WITH ASIAN HONEY DRESSING - Pocket Chef
Summer on a plate!
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Serving platter
- Spoon
Ingredients
- trout ribbons: 200g
- Salad Leaves: 100g
- Spring Onions: 125ml
- Radishes: 4
- Strawberries: 200g
- pickled ginger: 50g
- toasted sesame seeds: 40ml
- Avocados: 2
- Fresh Coriander
- soya sauce: 15ml
- Sunflower Oil: 30ml
- Garlic clove: 1
- Lime juice: 40ml
- rice wine vinegar: 15ml
- honey: 15ml
- Fish sauce: 10ml
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