Food - Salad Recipes

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Citrus Trout Salad

The recipe for a delicious raw trout salad that is both fresh and packed with nutrients.

Ingredients

400g fresh trout, raw
1 medium fennel bulb
1 lemon
1 orange
100ml extra-virgin olive oil
100g wild rocket
2 medium courgettes (zucchinis)
30g mint
30g dill
1 avocado
1 spring onion
50g sesame seeds, toasted
Salt and pepper
A pinch of caster sugar

Method

Slice the trout fillet on a slight diagonal into paper-thin slivers that are approximately 3mm thick.

Lay them out on a plate or platter and cover with cling film; refrigerate.

Shave the fennel bulb as finely as possible using a mandoline, or by hand; start slicing from the stem part and work towards the end of the bulb.

Zest and juice the lemon and orange, and mix the zest, juice and olive oil together. Season the mix with salt, freshly ground black pepper, and a pinch of sugar to balance the acidity.

Cut the tips from the raw courgettes, and, using a peeler, shave down the length of each. Repeat to shave the whole courgette, so as to make long, thin ribbons. Roughly chop the mint and dill, and slice up the spring onion.

In a big bowl, mix the shaved fennel bulb, courgette, spring onion, mint and dill, and dress with the citrus mixture; leave to marinate for about 15 minutes.

Place a dry frying pan onto a medium heat and toast the sesame seeds, tossing them lightly until golden brown; set aside to cool.

Cut the avocado in half, removing the pip in the centre. Remove the skin and cut into 1-cm chunks.

Take the trout out of the fridge, unwrap and season with a sprinkle of salt and freshly ground black pepper.

Pile the fennel and courgette mixture in the centre of the platter on top of the trout, leaving some trout exposed around the edges.

Top it with the avocado chunks, and then the wild rocket.

Pour the excess citrus dressing from the fennel mix over the entire salad.

Sprinkle the toasted sesame seeds over and serve.

Less than 30 mins preparation time
No cooking time
Serves 4

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