Smoked Trout Noodle Salad with Coconut Cream and Lime Dressing
Our friends at Woodbridge Smokehouse have given us the perfect recipe heading into summer. The Woodbridge Smokehouse Hot Smoked Ocean Trout is beautifully balanced by the smoothness and creaminess of the coconut cream.
How long will it take?
What’s the serving size?
What do I need?
For the salad
300 g Woodbridge Smokehouse Hot Smoked Ocean Trout
200 g vermicelli noodles
2 long red chillies, sliced
1 bunch coriander
½ cucumber, thinly sliced
A handful of peanuts, roughly chopped
For the dressing
200 ml coconut cream
Juice of 2 limes
1 tbsp fish sauce
1 tbsp brown sugar
1 tbsp chilli oil (optional)
How do I make it?
To make the dressing, mix all ingredients together in a medium sized bowl. Set aside while you prepare the salad.
Put noodles into hot water until they have softened. Strain and set aside.
Break trout fillets apart with your hands into large pieces.
Combine all salad ingredients in a large bowl. Spoon over dressing and toss to distribute through the salad.