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Smoked trout salad with green mango, mint and nam jim
Serves 6 Starters and mains
Ingredients
- 2 x 200g smoked river trout
- 2 green mangoes, peeled and shredded
- 3 red Asian shallots, thinly sliced
- 1 long red chilli, seeded and thinly sliced
- 1 long green chilli, seeded and thinly sliced
- 1 bunch mint, leaves picked
- 1 bunch coriander, leaves and stalks roughly chopped
- 2tbsp peanuts, toasted and chopped
- 2tbsp fried shallots
- 100g jar of salmon roe
For the nam jim
- 1 garlic clove, crushed
- 2tbsp lime juice
- 2tbsp fish sauce
- 2tbsp grated palm sugar
- 1 long red chilli, seeds and membranes removed, finely chopped
- 2tbsp coriander, finely chopped
To serve
- 1 banana leaf
- 6 lime cheeks
- 1 quantity nam jim
Method
To make the nam jim, in a small bowl, mix all the ingredients together until the sugar has dissolved. The dressing will keep in an airtight container in the fridge for a couple of weeks.
To make the salad, remove and discard the skin from the trout. Flake the flesh away from the bone, taking care to remove all of the fine bones. Place in a bowl. Add the mango, fresh shallot, chilli, herbs and toss.
Line a plate or platter with a banana leaf. Pile the salad on top, then sprinkle with the peanuts and fried shallots. Top with the salmon roe and serve with lime cheeks and nam jim dressing.
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